Tartar sauce is the perfect accompaniment to fried fish and once you make this easy homemade version, you will NEVER buy it from a store ever again. This very easy tartar sauce recipe is significantly better tasting than anything from a jar, and it only take 3 minutes to make.
Change it up and make a delicious Fried Fish Sandwich with homemade Tartar Sauce
To make this easy recipe, you simply add all the ingredients in the food processor and pulse until well combined. That’s it! Its extremely flavorful and can be made at least 3 days in advance.
The Best Fish and Chips
The best Fish & Chip recipe is a batter that is thin and crunchy encapsulating a moist, flavorful piece of cod. Serve it with a tangy, homemade tartar sauce that is very easy to make.
The most perfect accompaniment to fried fish of any kind.
Course: condiment
Cuisine: British, Seafood
Ingredients
1/2cupgood mayonnaise
2tablespoonssmall-diced pickles or cornichons(drained and patted dry)
1tablespoonChampagne or white wine vinegar
1tablespooncapers(drained & patted dry)
1teaspooncoarse-grained mustard
Pinchkosher salt
Pinchfreshly ground black pepper
Instructions
Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
“Fish & Chips” is a classic British pub food that transcends borders and has captures the hearts and taste pubs of countless people around the globe. Succulent fillets of fish, encased in a crispy golden batter, served alongside piping hot, perfectly cooked potato fries. It’s a match made in culinary heaven.
Anyone who is a true Fish and Chip lover knows that when ordering it out, disappointment is more common than satisfaction. It can almost become an obsession trying it over and over again, seeking out that perfect, crunchy bite that rarely is found. This beloved English classic has lost its way here in America, and has gone all wrong. But I was determined to figure out how to make it right.
And after testing a wide variety of fish & chip recipes, watching videos, and reading countless articles on the history of this British classic, I finally found the best fish & chips recipe that produces perfect results. If you can follow directions, you can make the best fish & chips in town!
The batter is the secret to perfect Fish & Chips.
The best Fish and Chip recipe starts with a good, strong batter. The batter’s job is to encapsulate the fish to form a crust, allowing the fish to steam within the crust and never crack. If the batter is done well, no oil will ever penetrate the batter and have direct contact with the fish’s flesh. (When that happens, you get greasy, soggy fish.)
The batter mixture should be thin, yet tacky enough to cling to the fish. It needs seasoning, but not so much that it over powers the delicate flavor of the cod, or other white fish.
Once cooked, the batter should be very crispy and crunchy and not at all doughy. It should stick to the cooked fish when cutting through it, and not pull off and separate from the fish.
It should never, ever, ever be soggy or greasy.
What I have learned is that there is only one way to ensure a crispy coating on the outside, and a moist, delicate fish on the inside. You have to make it yourself.
And after testing a wide variety of recipes, watching videos, and reading countless articles on the history of fish and chips, I finally found a great recipe the produces the perfect results. If you can follow directions, you can make these fish & chips.
The Chip Recipe
I found my now treasured fried fish recipe in the America’s Test Kitchen archives, and while their fish recipe is great, the chip recipe was not up to my standards. They cook their potatoes in the microwave and this is far (very far!) from traditional. This is not what I was looking for when seeking a traditional fish & chip experience. I prefer to make my chips just as I was taught from my husband’s English grandmother, Gladys.
Gladys has been making hand made chips for over 90 years. Why mess with perfection? Her method is rustic, and involves hand peeling the potatoes imprecisely, that is to leave some of the skin on the potato. The thickness of the chips is also imprecise, but should be about 1/2 inch thick. As a child, my husband would watch her expertly peel and cut the potatoes with a pairing knife, dropping the chips into the fresh water as they were cut, removing the starch. Eagerly awaiting the time they would be fried. Gladys would then pat the chips dry, and ready them from frying.
Gladys hand style chips are simply the best. They are the right shape and thickness, and brown beautifully when fried.
Easy Tartar Sauce Recipe
This homemade version is significantly better tasting than anything from a jar and it only take 3 minutes to make.
Crispy on the outside, moist on the inside. Classic fish and chips are always best homemade. The real secret to this recipe is using a fresh, quality piece of flaky white fish, such as cod or haddock.
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Main Course
Cuisine: British
Servings: 4people
Ingredients
3poundsRusset potatoesabout 4 large potatoes.
3quartscanola oil for fryingplus 1/4 additional cup
3cupsall-purpose flour
1cupcornstarch
½teaspooncayenne pepper
½teaspoonpaprika
1/4teaspoonground black pepper
3tspDiamond kosher salt
2teaspoonbaking powder
1 ½ – 2pounds1-inch-thick cod filletor other thick white fish, such as hake or haddock cut into approximately 3-ounce pieces. (Thoroughly dry fish with paper towels)
up to 3cupsbeer24 ounces, cold. (Any beer will work in this recipe, even nonalcoholic beer with the exception of dark stouts and ales.)
Instructions
1. Prep the fish
Slice fish into your preferred size portions. I like smaller pieces, about 2 ounces per piece, but sometimes you need to follow the natural cuts of the filet. You want portions that are evenly sized as much as possible. Pat dry with paper towel and set aside in the refrigerator.
2. Prep the potatoes
Peel the potatoes and slice off the “top & tail” to square off the ends of the potato and discard. Cut each potatoes lengthwise into 1/2 inch by 1/2-inch fries. Add potato pieces into a water bath for about 30 minutes.
Remove from water and pat dry with paper towel.
4. Fry the Potatoes
In heavy-bottomed Dutch oven (about 7 quart capacity), heat TWO of the three quarts oil over medium heat to 350 degrees. Add fries to hot oil and increase heat to high. Fry, stirring with mesh spider or slotted metal spoon, until potatoes turn light golden and just begin to brown at corners, 6 to 8 minutes.
Transfer fries to paper towels to drain.
3. Set up the dredging station
Whisk the flour, cornstarch, cayenne, paprika, pepper, and salt in a large mixing bowl.
Remove 1.5 of a cup of the flour mixture and add it to a casserole dish and set this flour & dish aside.
Go back to the flour mixture that remains in the bowl and add baking powder. Whisk to combine.
Add 1.5 cups beer to the flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter.
5. Dredge & fry the fish
With the fries done, increase the heat of the oil to medium-high, add remaining quart of oil if necessary and heat oil to 375 degrees. Meanwhile, thoroughly dry fish with paper towels. Dredge each piece of fish in the flour mixture shaking off excess flour. Dip 1 piece of fish in batter at a time and let excess run off, shaking gently. Place battered fish back into the dish with the flour mixture and turn to coat both sides. (This is messy, but worth it!)
If you are working with a partner in the kitchen you can now add each piece directly to hot oil if or, if you choose, keep pieces in single layer on baking sheet and repeat until all pieces are coated. (It’s best if you have one person frying and another dredging. However, you can do certainly do it in batches if working alone, just be careful not to let it sit too long to avoid the batter sticking to the sheet pan)
Tip: As you add the fish, you will ikely need to adjust the heat to keep it maintained at 375-385. Not adjusting your temperature to maintain oil temperature when frying is a common, and costly, mistake. The fish will not crisp up. But make it too high, and everything will burn. Use an oil safe thermometer for best results.
Fry the fish, stirring occasionally, until golden brown, about 5 minutes depending on thickness. Use a kitchen spider to remove fish from hot oil and transfer fish to a sheet pan lined with a gridded cooling rack.
Tip: If you are unsure about the doneness, remove one piece of fish and use an instand read thermometer to test for a minimum of 145 degrees F.
6. Re-fry the potatoes
Add the previously fried potatoes back to the hot oil for about 2 minutes to crisp up. Remove to fresh paper towel or directly to a cooking rack. Immediately sprinkle with sea salt or kosher salt.
Serve hot
Serve fish & chips with traditional malt vinegar and tartar sauce.
Notes
You can keep fish hot and crispy in a 200 degree F. oven for about 10 minutes if you are cooking in batches. This recipes makes a large amount of batter. It can be reduced by half if you choose.
This Mexican-inspired guacamole salad is heart-healthy, gluten-free and vegetarian. It’s both colorful and delicious!
When making Mexican style foods, we often think of rice and/or beans as the obvious side dish. But Ina Garten’s guacamole salad provides a more vibrant, fresh, healthy option. This is a great recipe to serve alongside enchiladas, tacos and other hearty Mexican inspired meals.
This salad is as refreshing as it looks!
This recipe is heart healthy, gluten free, vegetarian, low-carb and simply bursting with flavor. Does it get better than that? YES, it does. This salad is simply beautiful to look at- just look at all those colors! And it can be made in advance!
How to buy Avocados?
According to “Love one today” (A site dedicated to avocados) “The best way to tell if an avocado is ripe is whether it yields to a gentle squeeze in the palm of your hands.” They have the best breakdown on how to choose avocados based on your expected time of use. It’s a very helpful chart! Check it out!
Pro Tips:
This recipe doubles well, but be sure to use a big bowl so you can carefully mix everything without smashing the vegetables, especially the beans and avocado.
To make in advance, prep all the vegetables except for the beans and avocado. Make the dressing and store in a mason jar. This can all be refrigerated at this point. When ready to serve, bring everything to room temperature (or close to) and then add the beans and the dressing (be sure to shake it up well first!) and then finally gently fold in the avocado.
There is nothing more lovely than a farm fresh egg on a Sunday morning. I often make the classic over easy eggs with toast and bacon because I never get tired of that oozy, gooey yolk to dip my bread in. However, sometimes I like to change it up! After all, variety is the spice of life! This Jammy Eggs on Toast recipe is nothing more than a soft boiled egg with some perfectly selected seasonings that elevate the dish making it restaurant worthy.
Finding joy in an easy breakfast recipe
The problem with changing up the basic breakfast is that sometimes the recipes are just too complicated and time consuming for early in the morning. So when I found a recipe in Ina Garten’s cookbook, Modern Comfort Food, that had only a few ingredients and looked delicious, I was very excited to give it a try.
Don’t you love when a recipe comes out looking just like the cookbook? I do!
There is actually a substantial difference in Ina’s recipe and mine and that is how we each make our eggs. My method has yielded perfectly jammy yolks and cooked through whites each and every time,. I prefer my method compared to Ina’s because Ina adds her cooked eggs to an ice bath for a few minutes after cooking, and simply put, I like hot jammy yolks, not cold ones.
This recipe for a perfect soft boiled egg on toast is such a delicious way to enjoy a beautiful farm fresh egg and it couldn’t be any easier or impressive. This is the perfect breakfast to make for houseguests, a regular breakfast or a special occasion. It’s simply impressive and simple. What’s better than that?
Feaster’s Tip:
The eggs are the star of this dish and so I highly recommend using good quality eggs. (Eggs are never the item on your shopping list that you want to compromise quality on.) If you are interested in learning more about the difference in eggs and how to select the best eggs, click here.
With the whites compleatly set and the yolks just starting to cook through, the results are stunning!
Prep Time2 minutesmins
Cook Time5 minutesmins
Course: Breakfast
Cuisine: American, French, International
Keyword: eggs
Servings: 4
Ingredients
4cold eggslarge or extra large
4slices of toast
4tbsbutter at room temperature
4tbswhole-grain mustard
4tbsminced fresh dill
kosher salt & freshly ground black pepper
fleur de sel (finishing sea salt)
Instructions
Carefully add the eggs to a pot of water, large enough for the eggs to have space to not knock into each other.
Bring the water with the eggs to a boil. (Do not walk away- watch for the water to start to boil or the eggs will over cook!)
When the water starts to boil, start a timer for exactly 3 minutes. If the water is boiling too intensly and the eggs are moving too much around, bring it down to a lower boil.
Carefully remove the eggs using a slotted spoon from the water, and set aside.
As soon as the eggs are cool enough to handle, peel the eggs.
Meanwhile, toast the bread. Spread each slice with 1/2 tbs of butter, then 1/2 tbs of whole grain mustard.
Place each egg on the center of each toast and slice the eggs down the middle, and then across, for 4 quarters. Be careful not to slice through the toast.
Sprinkle with dill, kosher salt & pepper. Finish with a sprinkle of fleur de sel (sea salt.)
Anyone who knows me knows without questions that I am an Ina Garten fan. Correction- I am a mega fan. Not a day goes by that Ina isn’t on my mind. I ask myself constantly, “WWID?” She is my culinary soul mate. She just doesn’t know it it.
I own every single one of the Barefoot Contessa cookbooks and they are my prized possessions. I never get tired of flipping through them. Ever.
The reason why I am so loyal to Ina and her cookbooks is because they are reliable. Period. I have made countless recipes of hers. No, seriously, I mean actually countless. I tried to count and lost track. There are maybe one or two that didn’t come out as good as I had expected. But zero have actually disappointed me. Additionally, Ina’s cookbooks feature incredible pictures that don’t just inspire me, but they are real. When I follow her recipe it actually comes out looking just like the picture. See below are decide for yourself:
Ina Garten’s Modern Comfort Food Recipe pictures compared to mine.
So when her latest cookbook, Modern Comfort Food, was released in October 2020, I was one of the first to order it.
When it first arrived I was excited as ever! I couldn’t wait to sit down with a glass of wine and my stack of post-its, and go slowly, page by page, reading each recipe, the notes, and get inspired by the pictures.
I’ll be honest. My first time looking it over, I wasn’t so impressed! Looking back I’m not sure why. I thought I wouldn’t want to make too many of the featured recipes in Modern Comfort Food. Well, I was wrong because guess what happened next? I started cooking. And I couldn’t stop. And dare I say it, but it may be her best cookbook yet. It is a fantastic cookbook and I am obsessed.
It started with the sausage & peppers. Which I have now made twice in two weeks. Then onto the Cauliflower with lemon and capers which is now my absolute favorite way to make cauliflower. Then, although I have made both before, a re-visit & rekindled love for Ina’s homemade caesar dressing & green salad vinaigrette.
Next came smashed eggs over toast, and the creme de le creme… the creamed spinach with baked eggs.
It didn’t stop there. I made the Baked Cod with garlic & ritz crumbs, ultimate tuna melts and creamy tomato soup.
The creamy tomato soup is incredible!
I kept cooking. I made the grilled oysters with lemon dill butter (I roasted them- Shhhh! Don’t tell Ina.) I made the fig & cheese toasts and the potato galettes with smoked salmon.
Every single recipe has impressed me. I don’t know how she does it. Ina Garten has a impeccable palate, a way of making seemingly difficult recipes approachable, and her recipes can be counted on.
Modern Comfort Food is the newest released cookbook by Ina Garten
In each of Ina’s cookbooks she offers tips, stories and recommended products. In Modern Comfort Food she included some of her favorite staple ingredients. And contrary to what some may think about her cooking being “too fancy”, the ingredients are actually quite basic and include things like DeCecco pasta, Goya chipotle peppers in Adobo sauce, and Hellman’s Mayo. She has done her homework, so it’s best just to trust her recommendations and buy what Ina does. I do!
I highly recommend this cookbook if you are looking for new inspiration, new skills and recipes you can really rely on. I have no doubt that within the next two months I will have made just about every recipe featured in the Modern Comfort Food Cookbook. I confidently give it 5 stars!
I’m off to the kitchen… Ina’s Penne Vodka is on the menu! (Recipe from the Foolproof Cookbook.)
Beef Tenderloin is the ultimate special occasion meal.
Everyone loves a roasted filet of beef and for good reason- when cooked properly it is described as “melting in your mouth.” It’s the most tender cut from the cow and is universally known as a luxury meal. So when it comes to holidays and special occasions, Ina Garten’s Slow Roasted Beef Tenderloin recipe is always what I make.
When you decide to invest in making this beef tenderloin recipe, you want to make sure you have everything you need to ensure absolute perfection and this is where I can help.
The right tools make all the difference
What you need to guarantee a stunning beef tenderloin that is cooked to perfection:
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How to Choose a Good Beef Tenderloin
When it comes to selecting a good cut of beef, Trager Grills advises to “avoid beef that is a dull color, or has an excess of juice in the package. These are signs that the beef wasn’t stored properly, or has been sitting in the case for too long.” I agree with the advise and always try to buy fresh, never frozen, beef tenderloin whenever possible. When beef is vacuum sealed, the excess moisture is squeezed out of the beef which it sits in and this impacts the texture and ability to brown. Additionally, when meats are packed and sold vacuum sealed, this usually indicates it was previously frozen and mass distributed. While that is fine for some recipes, this one works best if you can source a fresh, dry cut from a butcher’s counter.
Multiple Names- same cut of beef
It can be confusing that this cut of beef often goes by a few names including filet mignon, filet of beef, filet, beef tenderloin, roast beef, and châteaubriand. So what’s the difference? Well, much of this depends on your region, and your butcher’s preference, although there are some differences in the cuts. For example, filet mignon typically refers to an individual steak cut off the tenderloin. Châteaubriand refers to the center cut, or most prized part, of the whole beef tenderloin. If you want to learn more about the names and cuts of beef, check out this article from Kitchn– A complete guide to steak.
6 Steps to Beef Tenderloin Perfection
Step 1- Prepare the Twine
Lay Butcher’s twine in vertical strips about 3 inches apart and one 2.5 times the length of the roast down the middle.
Note: If your beef is already tied, leave in place and wrap this layer less tightly just to hold the herbs in place.
Step 2- Time for Tarragon
Lay the tarragon leaves across the twine. It doesn’t need to be perfect- a rustic approach is fine.
Note: You don’t have you use tarragon if you can’t find it or don’t like it, but you’d be missing out!
Step 3 – Season and more Tarragon
Season the beef generously with Kosher salt & fresh cracked pepper.
Place the Tenderloin onto the tarragon leaves then top the roast with the remaining tarragon placing it in various directions to cover it as much as you can. There is no wrong way to do this step.
Step 4 – Tie up the Roast
Grab each end of twine positioned at 3 inch intervals and tie them around the roast, one at a time. The ties should be just firm enough to hold the tarragon in place and hold the shape of the beef. Finally, wrap the long piece of twine up and over with a final tie, like wrapping a gift.
Carefully move the roast onto a sheet pan, preferably one with a raised insert grid.
Rare: 126-130°F Medium-Rare: 130- 135°F for medium-rare. (I think 130 is the sweet spot.) Medium: 135-140°F
Step 6 – Rest, Slice & Serve
Preheat oven to 275°F. Roasting typically takes around 1.25 hours to reach med-rare, but many factors influence this including the temperature of beef when placed in the oven, oven efficiency, other foods in the same space, etc. That is why we go by temperature and not time. Let the roast rest for 15-20 minutes. Slice and Serve.
The Dot® alarm probe thermometer combines accuracy with simplicity for foolproof results. Simply insert the probe into the center of any roast or even into a pot of oil to monitor temperatures at all times for guaranteed perfect results.
Source your beef. It’s worth the extra money to purchase this cut at a reputable Butcher shop. If you can only find vacuum sealed or previously frozen (which most vacuum sealed cuts are) then you will need to roast the beef for longer and the results will be a “wetter” or “bloodier” meat. This is avoided by using a fresh cut. Trust me, I have learned this the hard way.
Use the right tools. Invest in a in oven probe and a good sheet pan with a raised grid rack.
Allow time for the beef to rest. Don’t skip rest time due to fear of it cooling off. Don’t worry- it will hold its temperature for a long time and still be warm after resting. And if it’s not piping hot, it’s okay! Beef tenderloin roasts are often served at room temperature at some of the finest dining experiences in the world! This is another reason it is perfect for a large gathering.
Master Chef Tip- Make sure everything else is on the table first before slicing and plating- that’s when it cools off quickest.
The Perfect Pairing – Horseradish Cream Sauce
Horseradish Sauce
Horseradish cream sauce is most often served alongside beef roasts and baked ham. And of course, sandwiches! Ina’s Garten Horseradish sauce is the best I’ve ever had and the only recipe you need.
This filet of beef tenderloin is cooked at a low temperature for an extended period of time which ensures an even medium-rare from edge to edge. Serves 6-8 people.
Prep Time10 minutesmins
Cook Time1 hourhr25 minutesmins
Resting time15 minutesmins
Total Time1 hourhr35 minutesmins
Course: Main Course
Cuisine: American
Servings: 8
Ingredients
1whole filet of beef tenderlointrimmed and tied (4 1/2 pounds)
3tablespoonsgood olive oil
4teaspoonskosher salt
2teaspoonscoarsely ground black pepper
15-20branches fresh tarragon
Instructions
Preheat the oven to 275°F degrees.
Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper. Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125-130°F degrees in the center for rare and 130-135°F degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Remove tarragon & strings, slice thickly and serve warm or at room temperature.
Recommended: Serve with Basil Parmesan Sauce or Classic Horseradish Cream Sauce.
Notes
Because the beef is slow roasted, the recipe can be adjusted to accommodate a small cut of beef without altering the time. Of course, keep an eye on it, but I have produced excellent results using varying size cuts. Simply, adjust your seasonings correctly. Recommended side sauces for serving are Horseradish Cream Sauce or Ina’s Basil Parmesan Mayonnaise.
Sausage and Peppers is a delicious, easy to make Italian-American dish that many of us are familiar with. However, when I discovered the Ina Garten recipe for Roasted Sausage and Peppers in her cookbook, Modern Comfort Food, it changed everything! With just a few twists on the classic version, this dish goes from “basic” to “dinner party worthy.”
Old School vs New School
Growing up in the Italian-American household that I did, I can recall my mother or aunt standing at the stove for what felt like hours as they pan fried each sausage. The dish was made mostly on the stove top and Oh!, what a mess it would make! The whole kitchen had a grease lick on it when they were done making “old-school” sausage and peppers. The tradition continued when I started cooking – there I would be standing over the stovetop, but it turns out, there is simply no reason to waste the time, or mess, when roasting yields better results in a truly delicious dish.
The Ingredients set this recipe apart
These independently simple ingredients of sausage, peppers and onions are a winning combination without much else. However, with the addition of just a few more ingredients, the results are simply outstanding.
This recipe includes the addition of poblano peppers, which have mild heat and an earthy flavor, mixed with colorful red, yellow and orangebell peppers. including thinly sliced fennel adds a unexpected layer of flavor and complexity. The vegetables are then tossed with extra virgin olive oil, oregano and seasoning and then roasted. After the initial vegetable roasting, the sausage is added on top of the vegetables where the flavors from the sausage seep into the vegetables, getting tossed occasionally. Finally, adding a touch ofwhite wine, cherry tomatoes, basil and parmesan take this Roasted Sausage & Peppers recipe all the way to the top. This is all star level sausage & peppers!
You can use spicy or sweet Italian sausage, or a combination. (Spicy always wins in our house!)
Ina’s Sausage & Peppers – Pg. 120
My Sausage & Peppers
Pro tip:
Don’t over crowd the vegetables on initial roasting or they will steam rather than roast. Instead, use as many sheet pans as necessary to spread out the vegetables. Then, combine into a single pan and continue the recipe steps. (It’s worth the effort.)
Popular Questions about Sausage & Peppers
Q- Can I make Sausage & Peppers in advance?
Yes! Roasted Sausage & Peppers can be made in advance. Cook entirely except for adding the basil (if using). Let cool completely and the refrigerate up to 48 hours. Reheat in the oven at 400°F. You can also freeze Sausage and Peppers and it reheats very well.
Q- What side dish to serve with oven roasted Sausage and Peppers?
If serving Sausage and Peppers for a sit down meal, serve with a pasta such as penne all vodka. Sausage and Peppers also goes well with rice or mashed potatoes. If serving to a party or in a casual environment, serve with club rolls on the side and let everyone make their own Sausage & Pepper sandwich.
Q- How do I reheat Sausage and Peppers?
Preheat oven to 400°F and heat covered for about 20-25 minutes or until hot.
Penne Alla Vodka
This is the best recipe for Penne alla Vodka you will find. It is creamy, luscious, bursting with flavor and just a pinch spicy. It’s extremely crave-able, it’s addicting, and you will eat too much.
A "sure to please" classic dish made with sausuages, onions & peppers. Serve along side pasta, rice or with club rolls to make sandwiches.
Prep Time20 minutesmins
Cook Time1 hourhr
Course: Main Course
Cuisine: Italian
Servings: 6people
Ingredients
3large yellow onions-1/2 inch strips
3large red bell peppers-1/2 inch strips
3large orange bell peppers-1/2 inch strips
3large poblano-1/4 inch strips
1medium fennel bulb-halved, cored and sliced crosswise ¼ inch thick
2tbspfresh minced garlic
1tspdried oregano
salt and freshly ground black pepper(Diamond brand kosher salt recommended)
Extra Virgin Olive oil
1lbsweet Italian sausage links
1lbhot Italian sausage links
1pintred cherry tomatoes
1/3cupdry white winesuch as Pinot Grigio
½cupjulienned fresh basil leaves
freshly grated Parmesan cheesefor serving
Instructions
Arrange racks evenly spaced in the oven. Preheat the oven to 400 degrees F.
Toss together the onions, peppers, fennel, garlic, oregano, 1 tbsp kosher salt and 1 ½ tsp fresh black pepper & ¼ cup olive oil. Spread evenly in a single layers between 2 large sheet pans. Don’t crowd everything in a smaller pan or the vegetables won’t brown.
Separately, on a 3rd sheet pan or baking dish, toss the sausages with 2 tbsp olive oil and spread them out in one layer. Roast the vegetables & the sausages for 20 minutes.
(If you do not have 3 sheet pans, use a roasting pan for one set of vegetables or the sausage, or, simply roast the vegetables first, then the sausages next, and then continue on with the recipe.)
Toss the vegetables to combine to a large roasting pan and place the the sausages top of the vegetable mixture.
Add the tomatoes. Pour in the wine and roast for another 25 to 30 minutes, turning the sausages to brown evenly. (If the tomatoes are small, wait 10 minutes to add them.)
Off the heat, sprinkle on the basil, toss well, taste for seasonings and serve hot with grated Parmesan on the side.
Notes
This recipe can serve 6 as a main course assuming 2 sausage links per person. Alternatively, serve with club rolls and make 12 sausage & pepper sandwiches.
Simply put, this is the best Penne alla Vodka recipe I have ever tried. It is creamy, luscious, bursting with flavor and just a pinch spicy. It’s extremely craveable, it’s addicting, and you will eat too much. You will also be thanked profusely by your friends, family, guests or whomever you are cooking for. And you will be asked to make it again. Trust me on this- look no further. This is penne perfection.
Good Vs. Bad
Too often our experience with this Italian-American pasta dish is at a party, where it was made hours earlier by a catering deli or pizzeria, and served out of a steam tray. It often is made way too early or reheated and then we see the cream “break” which means it gets oily. Occasionally it will be made with flour or a roux to help resist the breaking and keep it thick- this isn’t the right thing to do. Sometimes Penne all Vodka will include sautéed onions and/or prosciutto, and even peas. Then there are the versions that don’t even get made with vodka- a main ingredient! This recipe is not that. This is the “real” recipe for Penne alla Vodka and it will ruin the catering version for you for the rest of days!
The Secret to the Sauce
The secret to this recipe is roasting the sauce in the oven for over an hour to develop deep flavors for the sauce base. This is a very different approach than most sauces which are made only on the stovetop. However, once you do it you will understand that the roasting makes a significant difference in the depth of flavor.
Helpful Tips:
This recipe can be made in advance by 1-2 days, up until the last step where you reheat slowly and add the cream and parmesan cheese. It can also be made and frozen up until the last steps as well.
This recipe doubles well.
This recipe is about the tomatoes, so don’t skimp on quality when choosing your canned tomatoes. Buy San Marzano if possible.
Recommended Ingredients & Equipment:
San Marzano tomatoes are my favorite canned tomatoes. Packaging can vary.
I use an enameled cast iron dutch oven to make this recipe
The combination of sausage, peppers and onions is a winning flavor explosion. These independently simple ingredients blend together and the results are simply delicious. Perfect for feeding a crowd too!
Pierce the tomatoes over the sink, one by one, to let the water and seeds release from the tomatoes. This doesn’t have to be perfect. Add them to a bowl and set aside. When all the tomatoes are in a bowl, crush them with your hands. Again, this does not have to be perfect because they will eventually be processed in a blender. Reserve 1 cup of puree from the can of tomatoes.
Once the tomatoes are prepared, Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 10 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
Add the tomatoes & puree to the pan, add 2 teaspoons kosher salt and a pinch of black pepper. Stir to combine. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
At this point you can set the sauce aside until ready to use, or use right away. When you are ready to serve, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
Meanwhile, reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency.
Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan.
Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
Notes
This sauce double wells. Sauce can be made in advance & frozen until the point where you add the cream and parmesan.
I tried Bon Appétit’s “Best Chicken Parmesan recipe” and here’s what happened.
Who doesn’t love Chicken Parmesan? Seriously. I’ve personally never met anyone. It is, by far, one of my absolute favorite foods. I love a crunchy cutlet smothered in a delicious, slightly sweet sauce and oozing all over with mozzarella cheese. Life is just that much better when I am eating a good chicken parm. However, since no restaurant seems to be able to make Chicken Parmesan very well, I have to make it myself.
I have been making chicken parmesan for as long as I can remember. It was certainly one of my first ever “go-to” meals and I made it on rotation. Turns out, for the past 20 or so years, I have been doing it all wrong. As it turns out, there’s a better recipe out there than mine and I cannot deny that- the truth in the taste!
Proper parmesan needs to be homemade, and made with love. There is no other option.
Shallow Fry
The “old way” of doing things. (Italian breadcrumbs in a shallow fry)
Deep Fry
The “new” way of doing things (Panko breadcrumbs in a controlled deep fry)
How it all started:
This revelation all started when I listened to a podcast from Bon Appétit’s test kitchen about The Best Chicken Parm. (Yep, I listen to podcasts about food. The obsession is real.) It’s from their “BA’s Best” series. They basically tested every possible variation including different thicknesses (down to the quarter inch), all varieties of breadcrumbs, a variety of seasonings in the dredging station, different frying oils and depths, a wide variety of sauces including style and thickness, cheese variations and finally, how best to cook the final dish to bring it all together. It was seriously intense!
The series of tests resulted in a recipe that pretty much goes against everything I stand for (or stood for) in my approach to chicken parm. This was incredibly disturbing and equally intriguing. So I literally went to the store to gather all the ingredients and the next day, I followed the Bon Appétit recipe exactly. I was skeptical the entire time. It all felt so wrong!
The Old Chicken Parm
Looking back, my original version was too thin and a little bland and was just missing something.
The New Chicken Parm
I think the results of the “New” Chicken parm speak for themselves! It’s parm perfection.
First Impressions
After spending the day making this recipe, my reaction to my first bite was something like“THIS. IS. F#@*ING AMAZING. HOW? How can this be so good?“ I couldn’t stop eating. I was pulled in by the depth of flavor and textures and it just kept pulling me back in for more.
Bon Appétit has done it. They found chicken parm perfection. It’s a totally different recipe and technique than I have prided myself on for 20+ years. But now, I’m part of the parm revolution.
Why it is the best
A few key things separate this parm from the rest of the pack.
The number one difference is marinating the chicken in EVOO, lemon juice, garlic and salt before dredging in flour, egg and breadcrumbs. I would have never thought to marinate the chicken and then dredge it directly into the flour before this recipe. Never. But it makes all the difference.
Cutlet thickness. I have always, always believed in the thinest cutlet possible. But using a cutlet 1/3 inch thick results in a much juicier cutlet. This is one area where I’m not totally sold yet. But it was damn juicy!
Next, they call for panko and I’ve always been an advocate for classic Italian seasoned breadcrumbs. The panko really did create an incredible crunch that held up to the sauce. It felt wrong doing it, and frankly, is a lot more work to get the panko to adhere evenly, but it was worth it.
Finally, the next significant difference was the frying. I’ve always believed in a shallow pan fry for my cutlets. Bon Appetite on the other hand, went with the deep fry approach using enough oil in a dutch oven to ensure the cutlets floated, and didn’t make contact with the bottom of the pot, which prevents uneven browning. The result was a perfectly even golden brown crust.
Frying in a dutch oven is the only way to go
This recipe is a little bit of work. But the good news is you can do several steps in advance, such as make the sauce 1-2 days before & grate cheese the day before. And you can even bread the cutlets a few hours in advance- they need to sit for at least an hour after breading anyway, so it’s better to do it few hours earlier, clean up the mess and then all you need to do is fry and assemble when its time to eat. My advise is to read the entire recipe & break it down into manageable steps for yourself so it’s not an all day affair. Once the idea of breaking it down into steps “clicks” then it’s really not a big deal at all.
Feaster’s Tip:
In the original recipe, you are instructed to butterfly the chicken and pound it producing one very large piece of chicken. I think it makes it way too big and much harder to work with. It’s the one step in the recipe I really do not agree with. I did butterfly one to try it, but I decided to stick to halving the cutlets lengthwise, producing two equal breasts and then pounding them to 1/3 inch thick. I found it not only easier to work with, but more enjoyable to eat.
Pro Tips:
I am a mega fan of probe thermometers and in this case, using a probe thermometer to monitor and maintain the oil while frying the cutlets is really helpful, and will allow you to produce absolutely perfect cutlets. I use the Thermoworks Dot with a probe that is secured to the side of the pot with this handy gadget. I never fry ANYTHING without it!
1½tsp.Diamond Crystal or 1 tsp. Morton kosher saltplus more
4large eggs
1Tbsp.garlic powder
1Tbsp.onion powder
4cupspankoJapanese breadcrumbs
2cupsall-purpose flour
12oz.low-moisture mozzarella(Recommended is Polly-o and be sure to shred it yourself!)
8oz.grated Parmesan
canola oilfor frying; 3–4 cups
2Tbsp.finely chopped parsley
Instructions
Make the Sauce (The sauce can be made up to 2 days in advance.)
Heat oil in a large Dutch oven or other heavy pot over medium. Add onion and cook, stirring often, until softened but not browned, about 10 minutes. (You should lower the temperature if the onions start to brown faster than becoming translucent.)
Once the onions are soft, add the garlic and sauté for one minute.
Add tomato paste and red pepper flakes and cook, stirring, until paste is slightly darkened in color (it should start to fry in the oil), about 1 minute.
Add tomato purée, salt, and sugar, and bring to a simmer. Partially cover pot with a lid (to avoid splattering), reduce heat so sauce is at a very low simmer, and cook, stirring occasionally, until slightly thickened, 40–50 minutes.
Prep the chicken
Place each chicken breast between 2 sheets of wax paper or plastic wrap. Pound the chicken until ⅓” thick. (Break out a ruler!)
Combine garlic, lemon juice, and olive oil in a large baking dish. Season chicken cutlets all over with salt (about ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt per cutlet). Add to marinade and turn to coat. Let marinate 20-40 minutes. (The lemon juice will turn the flesh opaque, but that’s nothing to worry about.)
Set up Dredging Station & prep the cheese
Grate the mozzarella on the large holes of a box grater into a medium bowl; add Parmesan and toss to combine. (do not use pre-shredded cheese. It contains ingredients that keep it from sticking together, but also prevent gooey melting.) Place in refrigerator until ready to use. This can be done one day in advance.
Whisk eggs, garlic powder, onion powder, ½ tsp. Diamond Crystal or Morton kosher salt, and 2 Tbsp. water in a large shallow bowl (cake pans or pie plates work great).
Place panko in another large shallow bowl. (if the panko flakes are large, crush them a bit with a meat mallet or bottom of pan). Add flour to a third bowl.
Bread the chicken
Remove the chicken from the marinade and pat dry on paper towel. Working with 1 cutlet at a time, dredge cutlets in flour, knocking off excess. Then dip into egg wash, letting excess drip back into bowl. Dredge in panko, pressing firmly to adhere, ensuring no bare spots remain. Gently shake off excess and place cutlets on a rimmed baking sheet. Chill at least 30 minutes and up to 8 hours.
Fry the Cutlets
Set a wire rack inside a second large rimmed baking sheet and set aside near your frying station.
Pour canola oil into a large high-sided heavy pot, such as a dutch oven, to come about 2” up the sides. Heat over medium until an instant-read thermometer registers 400°F. Working in batches to avoid crowding the pan and returning oil to 400°F after each batch, very carefully lower cutlets into skillet with tongs and cook until deep golden brown, about 2 minutes per side. (you will need to adjust the temperature throughout the process. If you see the breadcrumbs burning or getting too dark, the temperature should be lowered.) Transfer cutlets to prepared rack; season with a sprinkle of salt.
Assemble, Broil & Serve
Heat broiler. Arrange cutlets side by side on a sheet pan. (Do not use parchment paper because they are going under the broiler.) Generously spoon some sauce over each cutlet (you want to mostly cover them but allow some corners and edges to remain uncovered).
Cover cutlets with cheese mixture (again, leaving some of those crispy edges uncovered). Broil until cheese is melted, bubbling, and browned in spots, about 4 minutes. Remove chicken from broiler. Let cool slightly and sprinkle with parsley.
Serve with extra sauce on the side.
Notes
This recipe can take some time, especially if you are not overly experienced making fried chicken cutlets. You can do the following to make it in steps over 2 days, which I highly recommend.
Make the sauce up to 2 days in advance.
Shred the cheese 1 day in advance
Clean and pound the chicken 1 day in advance.
Italian style chicken cutlets
There are a few simple things that you can do to ensure you get a fantastic chicken cutlet every time!
This is an all-star of a recipe and one of my absolute favorites, especially in the summer months. It highlights the best of the summer garden- fresh cherry tomatoes & fragrant basil. What tastes more like summer than that?!
It’s a dish that has the ability to transport me to somewhere in Italy in the summertime. (Where? I don’t know- but it’s my daydream- feel free to share in my imaginary trip!) It’s fresh, vibrant and surprisingly light. Serve with a glass of crisp, white wine and you too, will be transported to the land of delicious simplicity.
Get Creative!
Using a medley of yellow & red cherry tomatoes not only creates a new flavor profile, but also creates a colorful presentation!
I use my own homemade spaghetti, which is very thin and light, but if you aren’t up for making your own pasta dough, just use your favorite store bought angel hair or capellini.
Homemade spaghetti
How to Make Homemade Pasta
Making homemade pasta is equal parts science and soul. I can’t teach the soul part, but I can teach you a thing or two!
Spaghetti with Tomatoes & Basil is a summer pasta dish that is sure to please everyone. Fresh cherry tomatoes are sautéed with garlic and herbs and tossed with lots of good olive oil served over spaghetti. Serve with a good piece of rustic bread!
Prep Time5 minutesmins
Cook Time5 minutesmins
Cuisine: Italian
Keyword: pasta
Ingredients
2pintscherry tomatoeshalved
Good olive oil
2tablespoonsminced garlic6 cloves
18large basil leavesjulienned, plus extra for serving
½teaspooncrushed red pepper flakes
Kosher salt
½teaspoonfreshly ground black pepper
1/2poundangel hair pastacapellini, or fresh spaghetti
1cupsfreshly grated Parmesan cheeseplus extra for serving
Instructions
Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you’re ready to serve, bring a large pot of water with 2 tablespoons salt to a boil.
Heat the the tomato mixture in a large (12-inch) saute pan and cook on medium-low and cook for about 3 minutes minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up. You just want to heat through.
Time this with when you add your pasta to the boiling water which also only takes 2-3 minutes according to package instructions. Drain the pasta well (I prefer to pull with tongs rather than dump into a colander, reserving the pasta water.
Add the pasta to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve with extra cheese on each serving.
Notes
*If the pasta is dry, add a dash of pasta water to loosen up and make more of a sauce. You can also add a dash of more of olive oil if necessary. (Every pasta is a different. You need to use a little judgement.)
This is the one. The one dish that brings me the greatest joy to make and to eat. It’s rich, decadent, and has the ability to silence every diner at the table. I want to assure you, while I still have your attention, that you do not need to make your own pasta for this. You can substitute with fresh pasta from any market that sells fresh pasta, or use Cipriani Brand which is dried, but outstanding in dried pasta quality. (Nope- I do not get paid to make that pitch…it’s just what I recommend!)
No dish in the world requires more love to be put into it than homemade pasta. Not because it’s hard, because it’s not. But some culinary force out there just seems to know if you are making it while full of anxiety or anger, or if you are sharing love with the eggs and flour. It’s a mystery but it’s the truth. No love = no pasta. Thus, it is because of the love the pasta demands, that the reward is so great. Now, toss that labor of love with some truffle butter, cream and chives and you’ll find yourself wondering how you ever lived without it!
Fettuccini with Lobster & Mushrooms in a Truffle Butter Cream Sauce
If you are up for making some pasta, check out this post for How to make pasta dough. Again, you can simply buy some fresh fettuccini and skip the homemade part for this recipe and get right down to some damn delicious pasta!
How to Make Homemade Pasta
Making homemade pasta is equal parts science and soul. I can’t teach the soul part, but I can teach you a thing or two!
Regardless if you decide to make your own fettuccini or buy it, this dish is going to blow you away. It’s decedent, delightful & delicious. A real show stopper and perfect for any occasion that commands a creamy, truffled pasta! (That’s every night, right?)
I’ll let you in on a secret. It’s my favorite dish to make when I am alone! A good bottle of wine, a movie and this pasta dish. Every girl deserves a night of total, unabated indulgence, and this is mine! Feast and Merriment for one please!
Feasters Tip
The delicate noodles can be tricky to work with so be sure to have a big enough sauce pan that provides enough room for you to gently incorporate the pasta with the other ingredients. I successfully double the recipe but I do not recommend doing more than a double batch.
3tablespoonschopped fresh chivesplus extra for garnish
1/4cupfreshly grated Parmesanplus extra for garnish
Instructions
Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
Transfer the mushrooms to a bowl and rinse out the pan. (pat mushrooms dry if necessary.
Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
Meanwhile, add the pasta to the boiling water and cook for 2 minutes, or according to package instructions. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and very gently toss well with tongs. Gently stir in the Parmesan. Serve immediately garnished with extra chives and Parmesan.
This is not your traditional pasta salad. It’s way better.
I grew up with the classic Italian pasta salad being served at every party. You know the one…tri-color pasta tossed with cubes of salami, red & green peppers, black olives (the kind in the can), provolone and everything is covered in bottled Italian dressing. I have eaten this pasta salad enough in my day that I am more than happy to never eat it again, and haven’t considered making it in years, but I recently came across a recipe that made me fall back in love with Italian pasta salad and it’s SO much better!
I came across this recipe while watching an episode of America’s Test Kitchen where they discussed the common problems with traditional pasta salad such as soggy vegetables, tasteless dressings, texture inconsistency, lack of creativity, and uneven distribution of ingredients. The ingredients, while similar to the more common Italian pasta salad described above, are much more robust and elevated. They referred to the ingredients in this salad as “antipasti inspired” and I love that!
The dressing is made extra virgin olive oil that is infused with garlic and anchovy and blended with spicy pepperoncini peppers & salty capers. It’s delicious! It is all then tossed with antipasti inspired ingredients like olives, sundried tomatoes, mozzarella and salami.
A note on anchovies. I know I probably just turned a lot of people off from this recipe with that scary word “anchovy,” but you have no idea how often anchovies are used in restaurant cooking, dressings and condiments and you don’t even know it. In the case of this pasta salad, they melt into the oil and you won’t even know they are there but you will notice the depth of umami that the anchovy brings to the party. I don’t understand these people who hate on anchovies without even trying them (you are missing a world of flavor!), but if you are one of them, go ahead and leave them out.
Feaster’s Tip:
I agree with America’s Test kitchen’s recommendation on selecting salami. We both prefer a small, individually packaged, dry Italian-style salami. However if it is unavailable, you can ask the deli counter for thick cuts of Genoa salami and then cube it. But the quality is of cold cut style salami is not as good as individual packaged sausage style salamis.
This is the perfect Italian pasta salad inspired by antipasti favorites like sweet sun-dried tomatoes, salty olives, spicy pepperoncini peppers, salami and fresh mozzarella tossed together with peppery arugula and savory basil!
Prep Time30 minutesmins
Cook Time10 minutesmins
Course: Side Dish
Cuisine: Italian
Servings: 8people (side dish)
Author: Adapted from America’s Test Kitchen
Equipment
Food processor
Ingredients
1poundfusilli
Salt and pepper
3/4cupextra-virgin olive oil
3-5garlic clovesminced (depends on your tolerance for garlic.)
5-6anchovy filletsrinsed, patted dry, and minced
¼teaspoonred pepper flakes
1cuppepperoncinistemmed, plus 2 tablespoons brine
3tablespoonscapersrinsed
2ounces2 cups baby arugula
1cupchopped fresh basil
½cupoil-packed sun-dried tomatoessliced thin
½cuppitted kalamata olivesquartered
8ouncessalamicut into ⅜-inch dice
16ouncesfresh mozzarella cheesecut into ⅜-inch dice and patted dry
Instructions
Slice half of pepperoncini into thin rings and set aside.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is tender. Drain pasta and rinse under cold water until chilled. Drain well and transfer to large bowl.
Meanwhile, combine oil, garlic, anchovies, and pepper flakes in a small sauce pan over a gentle heat just until bubbling. Remove from heat. DO NOT OVERCOOK. Set aside. (The purpose of this is just to infuse the oil with flavor and melt the anchovies.)
Transfer the whole pepperoncini to food processor. Add capers and pulse until finely chopped, 8 to 10 pulses, scraping down sides of bowl as needed. Add pepperoncini brine and warm oil mixture and process until combined, about 20 seconds.
Add dressing to pasta and toss to combine. Add tomatoes, olives, salami, mozzarella, and pepperoncini rings and toss well. Season with salt and pepper to taste. Right before serving, toss with arugula & basil.
Notes
Make ahead – Salad can be refrigerated for up to 3 days but do not add the basil or arugula. Let the salad come to room temperature and then toss the arugula and basil right before serving.
