This recipe is part of my cooking Basics series, a collection of recipes that are all about how to cook basic, everyday things.

My dad notoriously undercooked wild rice throughout my childhood. It was always a task to eat it, and I didn’t learn how to cook it until I went to culinary school.

Turns out, you want to cook wild rice like pasta. That is to say, in salted boiling water. You also want to look for the grains to sort of burst open. Trust me, it makes all the difference.

Wild rice fetches a premium price because it can involve being harvested by canoe as it grows in water like a grass; making it difficult to cultivate.

How Much Water to Use When Cooking Wild Rice

Unlike regular rice which involves precise measurements, wild rice is less finicky because the outer shell prevents it from turning mushy. You don’t have to be as precious about the ratios of water to wild rice. Just be sure the rice has plenty of room to cook. In other words, you can’t have too much water when cooking wild rice (but you could have too little).

How to Tell Wild Rice Is Done

Simply dump it into a pot of boiling water and cook until you see the grains burst open. You do want to remove the rice as soon as this happens. It is possible to over-do it with the cooking. As a rule of thumb, wild rice takes anywhere from 35 to 55 minutes, depending on the brand. Just begin checking every 20 minutes or so.

Best Way to Serve Wild Rice

Once strained, the wild rice will have the best texture if you allow it to steam and fluff it with a fork.

You can serve wild rice like a salad with a shallot vinaigrette and some dried cranberries or with a hearty wild mushroom sauce like my mushroom stroganoff. It’s lovely as a side to some broiled salmon and those pan drippings can double as a sauce for the rice, too.

Hope you enjoyed this basic cooking method. Now, grab your apron and let’s go!

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How to Cook Wild Rice

You want to treat wild rice less like rice and more like pasta.

Course Main Course, Side Dish

Cuisine American

Keyword wild rice

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 people

Calories 158kcal

Author Chef Sara Furcini

Ingredients

• 1/2 teaspoon sea salt
• 2 cups wild rice
• 1 tablespoon olive oil or butter

Instructions

• Boil. Bring a large pot of water to a boil over high heat. Add the salt and the wild rice. Stir every so often to ensure the rice cooks evenly. Note: You can check the bag for approximate cook time. Typically 35 to 55 minutes.
• Strain and serve. When you see the grains visibly split open, immediately strain using a fine mesh strainer. Transfer to a large serving bowl and toss with some olive oil or butter to fluff and allow steam to escape. Serve hot or at room temperature.

Nutrition

Serving: 11/2 cup portion | Calories: 158kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 171mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8IU | Calcium: 9mg | Iron: 1mg

This rotisserie chicken starts with a balance of spices, fresh herbs, and aromatics. You’ll learn how to roast the chicken until golden, savory, and crispy in harmony with a vegetable underneath. Both the chicken and roasted vegetable are finished with pan juices for a juicy and satisfying bite.

Roasting a whole chicken is:

• straight-forward
• cost-effective
• a great way to utilize the entire bird

In my experience, it’s also a clever way to cook chicken because the bones and skin keep the meat moist. If cooking a whole chicken is new to you, you’ll soon see that this skill can unlock limitless chicken-vegetable pairings. Imagine the weeknight possibilities!

As you can see, you can stuff fresh herbs under the skin which allows that flavor to penetrate the meat. In this guide, I’ll explore spice rubs, herbs, and vegetables that you might like to try with your chicken.

No Fuss Rotisserie Chicken in Your Oven

My definition of practical is a roast chicken recipe that you don’t have to babysit. If you like crispy skin, juicy chicken, and satisfying one-pot meals, this post will highlight how rotisserie-style chicken can happen in your oven.

Roasting in Your Dutch Oven

Good news, you don’t need special equipment (e.g. rotisserie roaster) to make rotisserie chicken at home! You can lock in all those juices and get crispy skin (no basting required) using my high-heat Dutch oven method.

Using a Dutch oven in the dry heat of the oven is a great way to capture evaporation while concentrating flavors. Here’s how it works: you create moist air flow by cooking the chicken on top of vegetables. Plus, the walls of the pot keep the chicken nice and snug so there’s no need to busy about with string. For real. You don’t have to truss your chicken!

For the vegetable, you have choices. For flavor, you want an in-season vegetable. Since it’s Fall, I’m going with rutabaga today (recipe below) but if it’s spring, I highly recommend you experience Chicken Over Radishes (yes, you can totally roast radishes and they are uh-mazing!).

MODIFYING RECIPE TO FIT A DIFFERENT POT OR PAN

This rotisserie chicken recipe is intended for a mid-size to large (5-quart and up) Dutch oven, but that doesn’t mean you need to buy a new one if the one you have is a different size. With a few adjustments, you can make this recipe fit the pot you’ve got.

My pot is smaller.

Disassemble the chicken into pieces and use a thermometer to make sure the finished internal temperature matches the one indicated in the recipe card. Chicken often fits in a smaller pot when it’s broken down.

Cast iron pan.

Your chicken will splay out a bit more and should be trussed (tie the legs together) to prevent over-cooking. You will have to baste the bird with pan-drippings every 20-minutes to prevent drying out.

Rotisserie Seasoning Ingredients

To make a tasty chicken, you only need salt and pepper. Here are a few dry rub blends that we love:

SEASONAL VEGETABLE TIPS

There are 2 practical reasons for including a vegetable underneath your chicken: (1) air-flow and (2) basting (steam rises and coats the chicken so you don’t have to!). It’s a wonderful bonus to get an entire side dish flavored exquisitely with drippings!

Make Ahead Tip: After rubbing on the spice blend, the chicken can be refrigerated for up to 24 hours before roasting.

YOUNG CHICKEN

Typically, a young chicken weighs less; there may be less fat and the flesh will be more tender. When working with a young bird, it’s good practice to place some butter underneath the skin for added fat. Cook to the recommended temperature to avoid over-cooking.

It’s ok to use this recipe for young chicken but you may end up with far less meat, so consider cooking two birds if they will fit in the same pot.

INGREDIENT NOTES

To make rotisserie chicken, you only need 4 ingredients:

1. salt
2. pepper
3. whole chicken
4. oil

That said, I like to think you could perfect the chicken by thinking about how to get more flavor throughout the meat. That’s why I include lemon and onion in the cavity and fresh herbs under the skin.

You can also branch out from basic salt and pepper and include a number of dry spices on the outside for even more robust flavor.

Finally, for moisture, you can include any vegetable that you want underneath. Today, I’m going with rutabaga but I think the best vegetable I’ve tried is radishes.

ROTISERRIE INSTRUCTIONS

First, you’ll need a Dutch oven. I have successfully roasted a whole chicken in this 6-quart Amazon Basics Dutch Oven, but mine eventually chipped. If you want my top recommendation, you should invest in a Le Creuset Dutch Oven because the consistency and quality is unparalleled.

In the first step, you will prepare your seasonal vegetable (aim for roughly 1-inch size pieces). Add the whole peeled garlic, if using, and sprinkle with olive oil and salt.

For the chicken, pat dry with paper towel to ensure the skin is dry then brush with olive oil. Season with salt and pepper and place on top of the vegetable. In the cavity of the chicken, place the lemon and scallion inside, if using. If you have fresh herbs, you mince them and gently place them between the skin and the flesh.

You don’t have to truss the chicken, but you can if you want to.

Roast for 1 hour 15 minutes or until the internal temperature registers 165F and the skin is golden and crispy. Allow the chicken to rest for 15 minutes. Carve the chicken on a cutting board and serve with pan juices and roasted rutabaga.

Recipe Tips and Variations

If you love crispy skin as much as we do, you might want to cook your chicken past the recommended temperature a bit. Your chicken will still be plenty juicy even if cooked until the skin is golden and the internal temperature reads 175 degrees. We love our chicken this way!

This rotisserie guide is all about celebrating seasonality and the versatility of chicken! When using this recipe, feel free to mix-and-match the vegetables and discover your favorite.

Please experiment away. If you own a smoker or a grill, your chicken would be fabulous with a little wood smoke *especially with the “bold and spicy” dry-rub.

Don’t you just love this style of cooking? It’s so convenient and worth keeping an extra frozen whole chicken in the freezer. You never know when you need a simple option for family dinner or even for entertaining.

To keep the rotisserie chicken warm (slow cooker):

Place the chicken in the slow cooker on the lowest possible setting (usually “warm”) for up to 8 hours.

Ideas For Using Leftover Rotisserie Chicken:

• Asparagus Watercress Salad with Rotisserie Chicken
• Easy Chicken Tinga Tacos
• Curried Chicken Egg Salad in Collard Green Wraps
• Tuscan Kale Salad – Featuring my Essential Lemon Garlic Sauce (a must-try!)
• 1-Pot Cheesy Enchiladas
• Just re-warm and pair it with my Taco Shop Guacamole Sauce

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Rotisserie Chicken Recipe (with Seasonal Vegetable)

One Pot, Nut-Free, Dairy-Free, Gluten-Free

This recipe is for a rotisserie-style chicken. There's no basting or trussing required if you use a Dutch oven and place the whole chicken on top of your favorite seasonal vegetable. I'm using rutabaga today, which acts as a kind of tray to set the chicken on. Cook the chicken until you see the skin get a warm golden color. Serve with the vegetables for an elegant and earthy dinner.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4 people

Calories 591kcal

Author Chef Sara Furcini

Equipment

• 1 6-quart Dutch Oven

Ingredients

• 2 rutabagas or whatever vegetable you like
• 6 garlic cloves
• 3 tablespoons olive oil divided
• 1 whole chicken 4- to 5-pound
• Salt
• pepper
• 1 lemon
• 3 scallions
• Fresh herbs optional

Instructions

• Preheat the oven to 425℉. Peel the rutabaga and cut into 1/2 inch thick slices, discarding the ends. Then cut into 1-inch cubes. Spread the rutabaga in the bottom of a Dutch oven; add the whole peeled garlic cloves and toss with 1 tablespoon olive oil and a pinch of salt.
• Pat the chicken dry with a paper towel and brush with remaining 2 tablespoons of olive oil. Sprinkle it with salt and pepper and set on top of the rutabaga. Quarter the lemon and fold the scallions, stuff them inside the cavity of the chicken. If adding fresh herbs, stuff them under the skin.
• Roast for 1 hour 15 minutes or until the internal temperature registers 165F and the skin is golden and crispy. Allow the chicken to rest for 15 minutes. Carve the chicken on a cutting board and serve with pan juices and roasted rutabaga.

Video

Notes

1. Chicken: 4 to 5 pounds of chicken pieces such as breast, thighs, or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.
2. Seasonal Vegetable: Aim for up to 3 cups of your favorite sturdy in-season vegetable. See the post for my suggestions.
3. Trussing the chicken: Trussing your chicken ensures an evenly-cooked bird but I typically skip this step when cooking in a Dutch oven.
4. Basting: If you go the cast iron pan route, you should baste the chicken every 20 minutes or so to keep everything moist.
5. Make ahead:Assemble the chicken over the rutabaga and store in the Dutch oven, covered, for up to a day. Roast before serving.
6. Slow cooker: The skin won’t get crispy, but the chicken will still be tender and flavorful. Transfer your chicken and any vegetables to a slow cooker. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
7. Leftovers: Cool leftovers within 30 minutes and store covered in the refrigerator (in the Dutch oven if you want). Use within 3 to 4 days.
8. Making 2 chickens: If there’s room in your pot, you could roast 2 small chickens instead of 1 and test for doneness as soon as the skin appears golden.

 

Nutrition

Serving: 1serving (1/4 chicken+rutabaga) | Calories: 591kcal | Carbohydrates: 21g | Protein: 38g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 159mg | Potassium: 1029mg | Fiber: 6g | Sugar: 10g | Vitamin A: 367IU | Vitamin C: 69mg | Calcium: 126mg | Iron: 3mg

Photography by Adam Rahman

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This is a small batch jalapeno hot sauce recipe that involves aging your own peppers with vinegar and salt. If you’re looking for something spicy, this has a nice kick and is fully loaded with fresh jalapeno flavor.

This hot sauce is actually a lactofermented hot sauce, meaning it contains beneficial bacteria that make it tangy. If you didn’t already know, most commercial hot sauces are aged this way, and that’s why you can’t just blend peppers with vinegar and eat it right away.

You need the element of time and lactic acid producing bacteria to develop those complex flavors.

Check out how the color changes (before and after) when you age this hot sauce for just 1 week:

How to Make Jalapeno Hot Sauce (Two Ways)

If you own a food processor (or bullet blender), you can quickly puree the jalapenos (see picture below).

However, if you’d rather not use any equipment, you could mince the jalapenos, too. The fermentation process helps break the pieces down, so it’s ok to start with chunky pieces.

If you can, try to ferment the jalapeno hot sauce in a jar. You can secure a clean shirt or cheesecloth over the rim to allow air flow but to keep any critters out.

You will stop the ferment when you like the taste. I recommend storing at room temperature in a warm place out of the light for up to 7 days before you taste test. You can let the fermentation process continue for up to 7 more days, if you’d like something tangier.

This hot sauce tastes great with homemade tortilla chips or nachos, but it’s also incredibly good with crispy potato smashers. Whenever I have lots of jalapenos, I make a huge batch and tend to go through a bottle every 3 days or so. My family loves it!

More Spicy Recipes For You:

• Roasted Poblano Salsa with Cucumber and Avocado
• How to Make Chamoy
• Calabacitas Guacamole
• Forever Barbacoa – Mexican Shredded Beef

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Jalapeno Hot Sauce

This homemade jalapeno hot sauce is spicy and tangy after a short 7 to 10 day fermentation process. I recommend aging and storing in a sterile glass jar.

Course Sauce

Cuisine American

Keyword jalapeno

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 jar

Calories 23kcal

Author Chef Sara Furcini

Ingredients

• 5 large jalapenos
• 1 tablespoon kosher salt or sea salt
• 1 tablespoon apple cider vinegar

Instructions

• Remove the stems from the jalapenos and roughly chop. Place in a blender or food processor along with ½ cup filtered water, salt and apple cider vinegar and puree until mostly smooth.
• Transfer to a clean container and cover with a clean cloth secured with a rubber band. Place in a warm, dark area for between 7 and 10 days or until you like the taste (it should be pleasantly tangy when fermented). When you like the taste, transfer the hot sauce to the refrigerator to halt the fermentation process. Refrigerated hot sauce has a long shelf life of 1 month or longer.

Nutrition

Serving: 1jar | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 6979mg | Potassium: 186mg | Fiber: 2g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 83mg | Calcium: 14mg | Iron: 0.3mg

Photography by Adam Rahman

I freaking love making pasta from scratch and am so happy you are here! The flavor and texture of homemade pasta is beyond comparison to anything mass produced. I’ll show you how to make it by hand with or without equipment. You can find special recipes by diet within this post.

Your Basic Homemade Pasta Guide

There are hundreds of shapes, sizes, thicknesses, and colors of pasta. Today, I will explore the basic ways to get started with making egg-based pasta using your Kitchenaid with pasta attachments or by hand, if you don’t own one.

You will find a basic fresh egg pasta recipe (at the bottom) but I will include my favorite gluten-free and vegan pasta recipes, too, for those of you with dietary restrictions.

Over the years, I’ve made pasta probably a hundred times every which way. You can make this recipe in the food processor, with a pasta maker, with a Kitchenaid, with a rolling pin, and even with a wine bottle and a knife.

It’s such a simple process.

How to Make Fresh Egg Pasta Dough

Handling Pasta Dough With Pasta Attachment

Shaping Noodles

Gourmet Vegetable Colored Pasta Flavors

Once you get the hang of making the basic egg pasta recipe, there are tons of flavorful variations. These are just some of my favorites:

Saffron Pasta – crumble a small pinch of saffron threads into eggs and stir to dissolve. Follow fresh egg pasta recipe procedure.

Tomato Pasta – stir 2 tablespoons tomato paste into the eggs. Follow the fresh egg pasta recipe procedure.

Black Pepper Pasta – stir 1 1/2 teaspoons coarsely ground black pepper into the egg. Follow fresh egg pasta recipe procedure.

Fresh Herb Pasta – Add up to 2 tablespoons finely minced fresh herbs (parsley, basil, mint, cilantro, sage, thyme, oregano, or marjoram) to the egg and proceed with fresh egg pasta recipe procedure.

Fresh Pasta Sauce Serving Tips

• You don’t want to treat fresh pasta like dried. Do not dump it into a colander. It will stick together and possibly break.
• It’s delicate and should be lifted out of the water with a pair of tongs.
• It’s really important to the flavor and texture to toss the noodles with the sauce they will be served in right away.
• Do not rinse with water and do not wait to make your sauce. Have your sauce ready before you make your pasta; that way everything comes together at the last moment.

Noodle FAQs

What flour is best for homemade pasta?

Semolina flour is my top choice, followed by 00, then all-purpose flour (which is widely available and what I usually have in my pantry). I actually don’t like the texture of whole-wheat pasta but if you really want to work with whole grains, I’d suggest a ratio of 2 parts all-purpose: 1 part whole wheat flour.

Does homemade pasta need to dry before boiling?

No.

What’s your favorite way to mix pasta dough?

I prefer to feel the dough so I like to do it by hand on the counter. I know plenty of chefs though you prefer a food processor so have included instructions for your convenience.

Sides to Serve with Your Fresh Pasta

• Super Quick Arugula Salad with Lemon and Romano
• Crunchy Cabbage Fennel Salad
• Tomato Braised Pork Ragu with Egg Noodles
• How to Cook Collard Greens

I know I threw a lot of information at you so I hope you’ll try it and come back here if you get stuck. I’m here if you have any questions, as always. Thanks for being here!

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Fresh Egg Pasta

Fresh egg pasta is easier to handle than water only pasta and has a rich flavor. It must be used immediately or stored in an airtight container in the refrigerator for about 4 days. It can even be frozen for up to a month. This fresh pasta cooks in a fraction of the time necessary for dried pastas.

Course Main Course

Cuisine American

Keyword pasta

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 179kcal

Author Chef Sara Furcini

Equipment

• 1 Kitchenaid Stand Mixer
• 1 pasta roll attachment

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• a little water if necessary

Instructions

By Hand Method:

• Sift flour onto a clean counter and gather into a mound. With your fingers in the center of the mound, make a hollow nest. Crack the eggs into the hollow. With a fork, start to mix in the flour from the edge.
• Gradually incorporate the flour (it's ok if it's not all of it) to form a viscous paste. Put fork to the side and use both hands to heap the flour from the outside edges into the paste in the middle. Work pasta paste to form a dough. If dry flour remains, you can sprinkle with a bit of water.
• Work in water with both thumbs, then press dough into a ball and work in remaining flour. Knead by pressing the dough with the heels of your hands, then form into a ball again. Repeat this kneading action until the dough has a firm but slightly elastic consistency and no longer changes shape when you remove your hands. Cover with plastic wrap and allow to rest a minimum of 15-minutes or up to 2-hours to relax.

Food Processor Method:

• Pulse the flour in a food processor fitted with a metal blade to aerate. Add the eggs and process until dough forms a rough ball, about 30 seconds. If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball.
• Turn the dough onto a work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes or up to 2 hours to relax.

Cooking Pasta:

• When cooking fresh pasta, the more water the better (pasta cooks more evenly). It's important to allow your water to come to a rolling boil and "salt like the sea." Here are some guidelines:

  1/4 pound pasta — use 2 quarts boiling water (1 tablespoon sea salt per 2 quarts of water)

  1/2 pound pasta — use 2 1/2 quarts boiling water

  1 pound pasta — 5 to 6 quarts boiling water

Serving Fresh Pasta

• Remove cooked pasta when it is pleasantly firm or al dente ("to the tooth" or "to the bite"). This may only take 2-minutes. Use tongs to lift the noodles and plate immediately tossing with warm sauce right away for the best texture and flavor. Serve immediately.

Nutrition

Serving: 1serving | Calories: 179kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 92mg | Sodium: 5mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 123IU | Calcium: 17mg | Iron: 2mg

If you find the flavor of store-bought almond milk watery, then why not make your own? I’ll show you how to make creamy, velvety smooth almond milk that’s full of rich, nutty flavor in the blender in just 15-minutes.

Benefits of Homemade Almond Milk

When making nutmilk from scratch, you don’t have any constraints. You can use lots of almonds which will give you a full, fresh flavor and you can use any quantity of sweetener, depending on your needs. You can quickly make or store the recipe and avoid a trip to the store; I love using almond milk in dairy-free baking and especially love it as a milk alternative in this Dalgona coffee and this melon smoothie.

One of my favorite late night drinks is a glass of cold almond milk because it reminds me a bit of a milkshake (especially blended with frozen banana and some molasses).

How much does it cost to make almond milk?

As of this posting, store-bought brands average $.05 per ounce, so your typical 1/2 gallon container is $3.20. If raw almonds cost $7 per pound, how many almonds could you use to make the equivalent 1/2 gallon of almond milk yourself?

From a purely financial standpoint, it will take approximately 1 3/4 cups raw almonds per 1/2 gallon to break even. I’ve been making almond milk for years, and I generally follow a ratio of about 1 cup almonds per 4 cups water, so the value of making your own almond milk isn’t exactly financial.

So, why do it?

Control. Flavor. Quality.

To me, the purpose of a milk alternative is to indulge in something delicious and high quality. There’s a purity to freshly blended almonds that can’t be found in a box.

I’ve tasted every brand of almond milk I can find, and I still prefer the freshly blended stuff. My basic almond milk recipe consists of 3 ingredients: raw almonds, water, and salt. That last ingredient is to bring out the natural sweetness of the almonds. Of course, you can add sweetener to the whole batch, but I prefer to leave it out and add as-needed depending on how I’m using it.

Ingredient Tip: I recommend sourcing a gray sea salt for homemade almond milk because it adds incredible flavor and also contains some minerals.

Step-by-Step Guide to Making Homemade Almond Milk

To get started, you really need a fine mesh strainer called a nutmilk bag, a large bowl to prevent messes, a blender, and a pitcher for storing the milk.

Place your raw almonds in a bowl and soak with filtered water.

You can also remove the skins of the almonds by rubbing them between your fingers. This is time consuming, so feel free to skip this step.

You can see that straining is the first step and squeezing is how you extract the most flavor from the pulverized almonds. I like to do this step over a large bowl to prevent making a mess.

Once you have the almond milk base, it’s just a matter of flavoring with a bit of salt and something sweet, if you like.

Flavor Variations and Additions:

You can make a plain batch and sweeten by the cup, depending on whether you are drinking it or baking with it.

• Sweeteners: You can use any sweetener in almond milk. Try 1-3 tablespoons, stir, and see if you like the taste. Here are some of my favorites: cane sugar, maple syrup, coconut sugar, or agave.
• Caramel or Vanilla: 1 tablespoon maca powder (for a natural caramel flavor) or 1/2 teaspoon vanilla extract
• Spices: 1 pinch of cinnamon or freshly grated nutmeg for an almond milk horchata

Storing and Using Homemade Almond Milk

To Store: Cover if using a pitcher and refrigerate almond milk for up to 4 days. It can also be really nice to funnel into glass milk jars so you have a grab-and-go non-dairy milk option.

How to Use:

• Coffee: Do not heat almond milk for coffee, it separates. It can be great in iced coffee or Dalgona coffee.
• Baking: Use almond milk 1:1 in baking as an alternative to milk (the exception to this is if a recipe requires heavy cream). Coconut milk is a better alternative for cream due to being high fat.
• Cooking: Do not use as a non-dairy milk with savory dishes. I’m just not a big fan of almond milk mac and cheese, for example. You can use almond milk in soup.

Grab your apron and let’s make milk from nuts!

More Dairy-Free Recipes For You:

• Creamy Carob Mousse (a no-cook, dairy free pudding)
• 20-Minute Spicy Black Bean Soup
• Maple and Peanut Butter Baked Apples with Silky Cashew Cream
• Soothing Pumpkin Maca Latte (Maca Powder, Paleo, Vegan)
• Perfect Vegan Pumpkin Pie with Gluten Free Crust

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Extra Rich Homemade Almond Milk

Homemade almond milk has such a fresh and rich flavor — better than anything out of a box. It's easy to make if you have a few minutes to blend and squeeze.

Course Drinks

Cuisine American

Keyword almond, dairy free, gluten free, milk, vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 cups

Calories 35kcal

Author Chef Sara Furcini

Ingredients

• 2 cups raw almonds
• 3 cups boiling water for soaking the almonds
• 8 cups water, divided for blending
• 1/4 teaspoon sea salt

Instructions

• Put the almonds in a large bowl and cover them with the hot water. Allow the almonds to soak for at least 10 minutes but up to 30 minutes. Strain the almonds to discard the brown water and transfer the almonds to a blender.
• Cover the almonds with 4 cups water (reserve 4 cups for the next batch). Blend on high for 1 minute then strain the almond mixture through a nutmilk bag held over a large bowl. Return the pulverized almonds to the blender and fill with the remaining 4 cups water. Blend for 1 minute, then strain through the nutmilk bag over the bowl again. Squeeze to extract as much liquid as possible.
• Pour the almond milk into a large pitcher and add salt. Stir and refrigerate for up to 4 days. If the almond milk settles, stir before pouring. You can add sweetener or spices at this point, if desired.

Nutrition

Serving: 1cup almond milk | Calories: 35kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Sodium: 398mg | Fiber: 1g | Sugar: 1g | Calcium: 300mg

Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you!

If there’s one condiment that triggers mania here in Arizona, it’s chamoy. We pour it over mango, snow cones (aka chamoyada), and lace our cocktails with it. With 25 cents in hand, I’d chase down the ice cream truck as a kid to buy a mini bottle of this stuff. I’d suck that bottle dry by dinner time and have the red stained tongue to prove it.

If you’re searching for chamoy, it can mean only one thing. You’re probably hooked for life, which means you need your spicy candy sauce fix pronto. No matter where you are in the world, you can make authentic chamoy in 5 minutes with a few simple ingredients.

With your homemade chamoy, I’m sure you’ll be making your own swirly chile popsicles or refreshing mangonadas all summer long!

What’s in chamoy?

Chamoy is made up of:

• chile
• salt
• sugar
• citric acid

Sometimes it contains fruit and is like a cross between a hot sauce and candy.

Why This Recipe Works

Chamoy must be equally salty and sour, then spicy, and a little sweet. It should hit your tongue and instantly make you want some more. To get the signature flavor profile, this recipe is made of ancho chili peppers, lime juice, apricot jam, salt, sugar, and water. That’s it.

It comes together quickly in a blender. It’s easy and there’s no artificial ingredients or preservatives.

FAQ

How long does chamoy candy last?

You can dip candy in chamoy and dry on low heat in the oven. If completely dry (no humidity), chamoy candy will last for months. If you’re lucky enough to own a freeze dryer, freeze dried chamoy candy will last for years!

What do you do with chamoy?

There are many variations when it comes to chamoy. Taste it by itself so you can adjustment the profile to your preferences (e.g. extra lime juice or salt). A popular street food is chamoy sauce with fresh mango, lime or Tajin – a salty, spicy Mexican seasoning. If you want the ultimate chamoy experience, check out these mangonada smoothies, where chamoy is used to coat the inside of a glass or make mango chamoy fruit roll ups (a total blast of flavor).

Which pepper is best for chamoy?

I recommend dried ancho chile peppers that have a reddish hue. However, if you are sensitive to spicy food, try using the milder New Mexico dried chile peppers instead. Both of these peppers have a pleasant fruity flavor.

I’m curious to know — where did you first try chamoy? I was introduced to it by a neighbor kid when I was 8. While it’s readily available in Arizona, I’ve seen it as far north as New York City. For those of you in-the-know, I think you’ll find this is the chamoy recipe you’ve been looking for.

More Chile Recipes For You:

• 20-Minute Spicy Black Bean Soup
• Pork Pozole Verde
• Red Chile Beef Tamales
• Ugly-Delicious Tamale Pie
• 1 Pot Ground Beef and Cheese Enchiladas
• Easy Chicken Tinga Tacos
• Grilled Chorizo Tacos
• Crockpot Pork Green Chili

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Chamoy

Chamoy is a popular Mexican condiment equal parts hot sauce and candy made from chili peppers, citric acid, sugar, and salt. It's fantastic on fresh mango with a little pinch of Tajin seasoning, but you could also use it to make mangonada popsicles, smoothies, or snow cones.

Course Side Dish

Cuisine Mexican

Keyword chamoy, chamoyada, chili, gluten free, hot sauce, mangonada, Mexican, sauce

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 213kcal

Author Chef Sara Furcini

Ingredients

• 3/4 cup water
• 3 dried ancho chili peppers
• 1 cup apricot jam 10 oz jar
• 1/2 cup lime juice from 4-5 large limes
• 3 tbsp sugar
• 3/4 tsp salt

Instructions

• Add the water to the blender. Wipe the chili peppers to remove any dust. Pull off the stem and shake out the seeds. Place the whole pepper in the blender along with the apricot jam, lime juice, sugar, and salt.
• Blend on high speed until extremely smooth. Store in a sealed container in the refrigerator for up to 2 months. Use chamoy with fresh mangos for a fun snack.

Video

Notes

Selecting the Best Ancho Chile (Chili) Peppers

You can identify the best ancho chiles by the color. Look for red tones in the dried peppers because that is a signal for a fresher, more flavorful ancho.

Selecting the Best Apricot Jam

Read the ingredients on the jar of apricot jam. I like Crofter’s organic apricot jam (red label or blue are both 8 grams of sugar and work interchangeably) because the flavor of the apricot is pure and there’s no artificial ingredients or preservatives. Plus, it comes in a 10 oz jar, so you can just use the whole jar in this recipe.

Possible Variations

I really like this recipe because it tastes authentic, but you may consider adding a bit of citric acid powder (start with 1/4 teaspoon). Another idea to get that extra tangy oomph would be to add extra lime juice or a teaspoon of tamarind paste (just concentrated tangy tamarind) or any brand tamarind candy (tamarind and chile with sugar added). Just start by adding a little bit at a time (a small pinch or teaspoon), then add more to get it just right.

 

 

Nutrition

Calories: 213kcal | Carbohydrates: 57g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1765mg | Potassium: 198mg | Fiber: 1g | Sugar: 45g | Vitamin A: 855IU | Vitamin C: 38mg | Calcium: 17mg | Iron: 1mg

Some of the links on this page are affiliate links, which may pay me a small commission for my referral at no extra cost to you!

Bone-in, skin-on chicken thighs are cheaper and more flavorful than chicken breast. So why not save a buck and broaden your horizons with some deliciously juicy chicken thighs? The secret to getting that golden, crispy skin is a really hot pan and blotting the skin dry.

This recipe creates JUICY, and CRISPY chicken EVERY single time!! It’s literally my goto! 😃I add dried rubbed sage under the skin and squeeze fresh lemon juice over the skin when it’s done. Thanks for sharing this recipe! ❤️

Terica (Pinterest)

Feeling inspired by chicken and waffles, I paired these chicken thighs with a honey glazed pizza (I had extra pizza dough on hand). Simple to make and fun to eat!

Pan Sear and Roast for Perfectly Crispy, Juicy Chicken Thighs

This method is a pro trick I learned working in a restaurant and it doesn’t even require a recipe. Searing the chicken skin-side down in a skillet as hot as the sun guarantees crispy skin, while an oven roast finishes the meat for perfectly cooked, juicy chicken.

If you’re looking to build a flavorful chicken dish by instinct, then this is an essential technique to master.

Basic Steps

1. Dry the chicken

No need to rinse the chicken. Just dab it with a paper towel to get it super dry. Then sprinkle with salt and pepper front to back. This is the only seasoning required.

2. Heat an oven proof skillet

Preheat a cast iron or oven friendly skillet over medium heat. When the skillet is screaming hot, coat generously with olive oil.

3. Sear Skin Side Down

Use tongs to place the chicken skin-side down in the hot oil (it should sizzle loudly). Stand back as the oil might pop a bit. Once the chicken touches the pan, do not attempt to move it for 5 whole minutes while the skin blisters.

4. Roast

Flip the chicken (now skin-side up) and transfer the pan to a hot oven. Roast at 450° F for 10 minutes or until a meat thermometer registers 165° F in the thickest part.

Note: If you cook the chicken to 170° F, it will still be perfectly juicy. This is my preference for chicken thighs cooked bone-in.

You can remove the chicken thighs onto a paper towel to allow excess oil to run off or just serve nice and hot with this honey glazed dessert pizza.

I know chicken thighs can be intimidating at first, but this method really does work, and I think it’s so much more flavorful than chicken breasts. I hope you give it a try and if you are looking for a simple, seasonal side, there’s cauliflower mash (for most of the year), taco shop guacamole (more of a sauce than a side), collard greens, and broccoli rice.

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Pan Seared and Roasted Chicken Thighs

Chicken thighs are especially flavorful and delicious when pan-seared until crispy and brown and then roasted until cooked through. I love to serve them with a side of seasonal vegetables or make a quick sauce.

Servings 4 people

Calories 309kcal

Author Chef Sara Furcini

Ingredients

• 4 chicken thighs any size, skin on and bone-in
• Kosher salt season to taste
• freshly ground black pepper season to taste
• 2 tbsp olive oil extra virgin

Instructions

• Dry the chicken. No need to rinse the chicken. Just dab it with a paper towel to get it super dry. Then sprinkle with salt and pepper front to back. This is the only seasoning required.
• Heat an oven proof skillet. Preheat a cast iron or oven friendly skillet over medium heat. When the skillet is screaming hot, coat generously with olive oil.
• Sear Skin Side Down. Use tongs to place the chicken skin-side down in the hot oil (it should sizzle loudly). Stand back as the oil might pop a bit. Once the chicken touches the pan, do not attempt to move it for 5 whole minutes while the skin blisters.
• Roast. Flip the chicken (now skin-side up) and transfer the pan to a hot oven. Roast at 450° F for 10 minutes or until a meat thermometer registers 165°F in the thickest part. Note: If you cook the chicken to 170° F, it will still be perfectly juicy. This is my preference for chicken thighs cooked bone-in.

Nutrition

Serving: 1thigh | Calories: 309kcal | Carbohydrates: 0.3g | Protein: 18g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 87mg | Potassium: 232mg | Vitamin A: 88IU | Calcium: 9mg | Iron: 1mg

It only takes 5 minutes to make and delivers so much punch, you might want to keep a stash of it around permanently.

Perhaps what makes this particular horseradish sauce so versatile is that it’s well-balanced and won’t compete with the food. It simply adds an aire of rich, tangy, and spicy splendor. It’s just as sensational slathered on a humble baked potato or an expensive prime rib roast.

What is Horseradish Sauce?

Horseradish sauce is simply any combination of emulsified ingredients, including fresh or jarred horseradish. Here: sour cream and mayonnaise form the creamy base layer and freshly grated horseradish root gets stirred in.

Ingredients:

• Sour cream: this adds a cooling, tangy, creamy effect
• Horseradish: the amounts given in this recipe are for freshly grated horseradish, not jarred
• Mayonnaise: since mayonnaise is already emulsified oil and eggs, it makes this sauce convenient and foolproof
• Apple cider vinegar: helps balance the potent flavor of the horseradish
• Chives: adds a little sparkle of fresh flavor
• Salt and Pepper: makes the flavors pop, be sure to make adjustments to taste

How to Use Fresh Horseradish

If you’re not familiar, horseradish is a gnarly looking root vegetable with a pungent aroma and spicy flavor profile. It’s typically preserved in vinegar, which mellows it out considerably. People tend to add it to dishes because it can be very palate-cleansing and because it clears the sinuses and seriously enhance the flavor of food.

How spicy is horseradish? I’d liken it to spicy mustard or wasabi.

Scared? Don’t be.

If you are sensitive to spicy tastes, simply reduce the amount of horseradish, and if you like a nostril-flaring level of oomph, simply increase the amount, accordingly.

How do you tame an overly spicy horseradish sauce?

Since the level of heat can vary from mild to intense, depending on when the horseradish is consumed, you can drastically decrease the heat level by adding extra vinegar, fat, or simply allowing the sauce to chill out for a couple of days in the refrigerator.

Ingredient Tip: Horseradish can be found in the produce section and contains a tough, brown, fibrous exterior that should be peeled away. The inside is white and can be grated using a microplane and added directly to vinaigrettes or sauces.

Storage Options

To make the most of that giant root of horseradish, you can simply plan ahead and triple the recipe. It’s totally worth having extra sauce on hand so here’s what to do with it:

To refrigerate: Store in a sealed container in the refrigerator for up to two weeks. It may thicken or separate slightly–a quick fix is to just give it a good stir.

To freeze: Transfer to a sealed jar and freeze for up to 1 month. Defrost in the refrigerator and stir. Note that freezing will reduce the pungent heat level.

Needless to say, this creamy horseradish sauce deserves a spot on your everyday table as well as your Christmas dinner menu. It’s a classic partner to prime rib roast and an instant classic with this Garlic Cauliflower Mash.

If you make it, tell me what you think. Simple, yet complex?

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CREAMY HORSERADISH SAUCE

A creamy sauce with a nice bite from freshly grated horseradish is the perfect way to cleanse the palate and leave a fresh taste between each bite. Is it any wonder it's often paired with the most expensive cuts of meat: prime rib, anyone?

Course Sauce

Cuisine American

Keyword horseradish

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 people

Calories 82kcal

Author Chef Sara Furcini

Ingredients

• 1 cup sour cream
• 1 2- inch piece fresh horseradish*
• 2 tablespoons mayonnaise
• 2 teaspoons apple cider vinegar
• 1 tablespoon chives minced
• Kosher salt to taste
• Freshly ground black pepper to taste

Instructions

• In a small bowl, whisk together all the ingredients. Serve right away or cover and refrigerate for up to 2 weeks.

Nutrition

Calories: 82kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 35mg | Potassium: 41mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 0.04mg

In anticipation of harvesting armfuls of collard greens from my garden, I’m sharing one of the best ways to prepare and cook them for fresh eating. Even people who dislike greens love this recipe. It’s rock solid as-is, but you could zazz it up with some cooked black-eyed peas and ham.

These garlicky ribbons are surprisingly good. I learned how to cook them Brazilian style from a colleague and have been making them this way ever since.

Like kale, collard greens are tough and fibrous, so it’s necessary to cook them until tender. You can cook the whole leaf and use it as a wrap for chicken salad, like in these collard green wraps or you can try this simple preparation as a fast side dish.

In this recipe, you’ll be rolling and cutting the leaves into thin little strips. This way, the strips break down quickly and don’t get mushy.

Unlike Southern style collards, which tend to be stewed for a long time, these collard greens come out with a vibrant green color and a simple, pleasant flavor. I like a bit of garlic and shallot (or red onion, if you prefer).

Are collard greens available year round?

Yes. You can buy them year round but will find them to have the best flavor in the colder months after the first frost, so definitely try this recipe in the fall or winter if you can.

Sautéed Garlic Greens

Sautéing is a popular basic cooking technique for when time is of the essence. Greens break down fast in a small amount of oil, and you can even add a splash of vinegar to bring out more of the color after removed from the heat.

Technique Tip: When sautéing, try adding a pinch of salt in the beginning and middle (dishes salted in the beginning, need less overall salt and salt helps draw out moisture). Add any aromatics you have on hand (garlic, onion, lemongrass, chile peppers).

How to Cook Greens

Let’s get prepping so we can have everything in place when we start to cook:

Gather your ingredients and a large pan. A cast iron skillet works great. Mince the garlic and thinly slice the shallot. Stack the collard greens and remove the stem by slicing with your knife on either side.

You can toss the stems into the compost bin or add them to your juicer.

Stack a couple of leaves at a time and neatly roll into a cigar. Thinly slice about 1/4-inch thick or thinner, if you want. Collect the ribbons in a bowl.

Cook the garlic and shallot down to release flavor and just before you see the garlic begin to brown, add the collard greens and stir.

Cook, stirring to coat the leaves with garlic and shallot until the color turns bright green. Taste and add extra salt, if you like.

Kale vs. Collards — How to Sautee Kale

A quick word about kale. You can follow this technique with kale, but you won’t be able to roll it neatly like collard greens because it tends to break. You can, however, stack the leaves and slice thinly.

Serving Collards as a Side Dish or Make it a Meal

Side Additions: Add a wedge of lemon or a pinch of red chile flakes if you like a little heat.

Meal Plan: You can even make these a day ahead and just rewarm in the skillet and serve or prep (step 1) the greens and cook as needed throughout the week. Store cut greens in a sealed bag in the fridge.

Make it a Meal: One of my favorite dishes is kielbasa or spicy sausage, beans, and collards greens, but you could serve these with any side of fish, chicken, even a fancy prime rib roast. Share your ideas in the comments and any impressions you have of the dish.

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HOW TO COOK COLLARD GREENS

A bright, cheery approach to collard greens. These ribbons are so thin that the collards cook in no time at all. If you like, serve them with a wedge of lemon and a side of beans and rice.

Course Side Dish

Cuisine American

Keyword collard greens

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 93kcal

Author Chef Sara Furcini

Ingredients

• 1 shallot thinly sliced
• 3 garlic cloves minced
• 1 ½ pounds collards washed and dried
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Instructions

• Prepare the greens. Fold the collard leaves in half lengthwise and cut away the stems and inner ribs. Pile about 5 or 6 leaves on top of one another, and roll into a tight cigar. Starting at the top and cutting across the leaves, slice the leaves into needle thin strips.
• Saute the aromatics then add the greens. In a large skillet, heat the oil over medium heat. Add the shallot and saute for a minute until fragrant. Add the garlic and saute for a few seconds but avoid browning because it adds a bitter flavor. Add the collards, season with salt and pepper, and saute (stir frequently) until they turn bright green and are just short of the wilting point (due to carry-over cooking, you want to pull the greens off the heat while they retain their vibrant color and remain slightly crisp). Serve warm.

Nutrition

Serving: 1scoop | Calories: 93kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 30mg | Potassium: 392mg | Fiber: 7g | Sugar: 1g | Vitamin A: 8538IU | Vitamin C: 61mg | Calcium: 401mg | Iron: 1mg

If you have a glut of ripe tomatoes, it’s worth the effort to make my roasted Roma tomato sauce. For the rest of the year, this simpler tomato sauce recipe, featuring canned, peeled tomatoes, is every bit as flavorful and impressive thanks to:

• butter
• anchovies
• plenty of garlic
• and a time-saving method: simmering in the Dutch oven, as opposed to oven-roasting, which melds everything together into one lush, rustic sauce in just 30-minutes

I find most jarred pasta sauce to be overly sweet. Not so with this. It’s tangy with true tomato flavor–a winning combination. This is a great all-purpose red sauce that I’ve paired with Bucatini though I’ve also tried it with thick spaghetti noodles.

And I haven’t yet tried this, but I’d love to work in a white beer with some clams and serve with a side of crostini. Any votes?

And how about those anchovies?

Years ago, when I was working in a restaurant kitchen, I realized something about the way chefs sub anchovies for salt. Because, those little fish are little umami bombs that, when worked into a dish in the beginning, yield powerful results. Nothing fishy. Think more savory goodness.

Honestly, anchovy-haters will love this sauce. And anchovy fans? You’ll want to work in a couple extra fillets.

As always, I hope you find this super simple pasta as satisfying and worthy of your dinner table as I.

PS: Another favorite Dutch oven sauce: Dutch Oven Meatballs.

PPS: Another favorite pesto sauce that can be made with walnuts or pumpkin seeds: Pumpkin Seed Pesto

Ingredient FAQs

Can I leave out the anchovy fillets?

While this sauce would still be amazing without them, I recommend trying it at least once.

Where can I find anchovy fillets?

You can find anchovy fillets packed in oil in a tin can in the grocery store next to the canned tomatoes or order the jarred kind online because they have an incredibly long shelf life and can be used for many months stored in the refrigerator.

Where can I find Bucatini?

It’s sold next to the spaghetti but is becoming harder to find. You can substitute any toothsome pasta noodle, such as penne.

Here’s the play by play: Gather your ingredients:

Decide if you want a rustic, chunky sauce or a smooth sauce. For the former, mince the garlic cloves (you won’t be blending). For the latter, smash the cloves or mince (you’ll be using an immersion blender).

Grab an enameled Dutch oven and set the heat to medium. Add the entire can of tomatoes, the red pepper flakes, butter (salted or unsalted are fine), and at least 2 anchovy fillets.

Bring to a simmer, adjusting the heat to prevent sputtering. Meanwhile, bring a pot of water to boil for the pasta.

When the water comes to a full boil, add a pinch of salt and the Bucatini (hollow spaghetti-like noodle) and cook, stirring occasionally, until al dente.

Use a wood spoon to crush all of the tomatoes. This will be easy to do after about 20 minutes of cooking.

Continue cooking until you reach a thick consistency. Taste your sauce and adjust for salt, sweetness, fat, or heat using the red pepper flakes, black pepper, butter, or sugar to your liking.

Serve as-is or blend until smooth using an immersion blender.

To test your noodles, break them open and look inside. If chalky, continue cooking.

Strain the bucatini (no need to rinse the pasta).

Fold the noodles into the sauce and serve directly out of the Dutch oven.

Top with shaved parmesan. Crack more pepper over each dish, if you wish.

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Bucatini with Garlic Anchovy Tomato Sauce

Here's a super simple, super flavorful homemade pasta sauce that can be prepared all year using pantry staples: canned whole, peeled roma tomatoes, anchovies, and your favorite pasta noodles. It's a classic combination, and it couldn't be more delicious!

Work in this order for a 30-minute meal: sauce, boil water, pasta, serve.

Course Main Course

Cuisine American

Keyword pasta, tomato sauce

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 429kcal

Author Chef Sara Furcini

Ingredients

• ¼ cup (½ stick) unsalted butter
• 1 28-ounce can whole peeled Roma tomatoes (San Marzano)
• 2 fillets anchovies packed in oil
• 8 garlic cloves minced (about 8 teaspoons)
• ¼ teaspoon red pepper flakes
• Salt
• Freshly ground black pepper
• 12 ounces Bucatini or spaghetti noodles
• Parmesan cheese for serving

Instructions

• Make the sauce. In a medium Dutch oven, combine the butter, canned tomatoes (juice included), anchovy fillets, minced garlic, red pepper flakes, and a pinch of salt. Bring to a low simmer (lid off) and stir occasionally, adjusting the heat as needed to prevent sputtering. Simmer until you can easily crush each tomato with a wooden spoon and the sauce thickens, about 30 minutes.
• Cook the noodles. While the sauce simmers, bring a large pot of water to boil. Add a large pinch of salt and add the Bucatini. Cook, stirring occasionally, until al dente. Strain.
• Taste and serve. Taste the sauce and balance the acidity, if desired, with butter or sugar. For a rustic presentation, simply fold the noodles into the chunky sauce or use an immersion blender first. Serve with freshly grated parmesan and cracked black pepper.

Notes

Make Ahead: You can make and store the sauce inside the Dutch oven in the refrigerator with the lid on up to 3 days in advance. Be sure to avoid un-enameled cast iron with this acidic recipe.

Garlic: If using an immersion blender, feel free to crush the garlic instead of mincing. The results will be the same.

Recipe adapted from Bon Appetit’s Butter Roasted Tomato Sauce.

Nutrition

Serving: 1bowl | Calories: 429kcal | Carbohydrates: 66g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 112mg | Potassium: 228mg | Fiber: 3g | Sugar: 2g | Vitamin A: 393IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

Photography Credit: Megan Johnson