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recipes

Polenta-Crusted Chicken with Balsamic Caper Pan Sauce

Polenta makes a supercrisp coating for panfried chicken breasts. Here, it’s crowned with wilted escarole and dressed with a bright and briny sauce.
January 2009
recipes

Linguine with Pesto Trapanse

January 2009
recipes

Lasagne Bolognese with Spinach

In this wickedly good interpretation, food editor Melissa Roberts combines Italian and Italian-American traditions.
January 2009
recipes

Sunday Ragù

This dish requires hours on the stovetop to make the meat tender and juicy and the sauce thick and intense, but it’s well worth waiting for.
January 2009
recipes

Tuscan Lamb Shanks with White Beans

You can make this hearty Italian meal of incredibly tender lamb with vegetables and saucy beans in about an hour.
December 2008
recipes

Mushroom Lasagne

If you’re looking for a lasagne that can play the lead as a vegetarian main dish or a supporting role to a meaty roast, this is it.
December 2008

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