Lemony Shrimp and Bean Stew

 A quick, comforting stew of tender shrimp, creamy white beans and softened leeks in a buttery broth brightened with fresh lemon. Paprika and garlic add warmth and depth, while parsley and lemon juice added at the end keep the finished dish fresh and lively. Serve with toasted crusty bread for an easy weeknight dinner.

Lemony Shrimp and Bean Stew

Traditional Refried Pinto Beans (Frijoles Refritos)

Homemade refried beans are remarkably simple when they begin with a pot of freshly cooked pinto beans. The beans are fried with onion in manteca, mashed directly in the skillet and loosened with their own flavorful cooking broth. The result is much richer and creamier than refried beans made with water.
Despite the English name, frijoles refritos are not normally fried twice. The cooked beans are fried and mashed once, with refritos conveying the idea of beans that are thoroughly or well fried.

Traditional Refried Pinto Beans 

Traditional Mexican Pinto Beans (Frijoles de la Olla)

Frijoles de la olla—literally “beans from the pot”—are one of the foundations of Mexican home cooking. Pinto beans are gently simmered with onion, garlic and a little manteca until tender and creamy, then served in their flavorful cooking broth. They are wonderful on their own and are the perfect starting point for homemade refried beans.

Mexican Pinto Beans

Tiramisu with Marsala Zabaglione

This version of tiramisu combines the classic layers of espresso-soaked savoiardi, mascarpone and cocoa with a cooked Marsala zabaglione. Gently cooking the egg yolks, sugar and Marsala creates a silky custard with the characteristic flavor of the Italian dessert wine. Once cooled, the zabaglione is combined with mascarpone—without whipped cream—for a rich, traditional-style filling.

Weeknight Chicken Curry

 This quick weeknight curry combines tender chicken with a warmly spiced tomato sauce finished with creamy Greek yogurt and a squeeze of lemon. It has plenty of curry flavor without coconut milk, and the cayenne can easily be adjusted from mild to spicy. Serve it with basmati rice and a simple vegetable for a satisfying dinner that comes together in about 35 minutes.

Weeknight Chicken Curry

Lasagna Bolognese with Spinach Pasta and Fontina–Parmigiano Béchamel

This lasagna brings together three distinctive components: a deeply flavored, slow-cooked pork and beef Bolognese, fresh homemade spinach pasta, and a silky béchamel enriched with Fontina and Parmigiano-Reggiano. Rather than a few heavy layers, this lasagna is built with six to eight thin layers, allowing the delicate green pasta, rich meat sauce, and creamy béchamel to remain distinct in every bite. The béchamel is intentionally used with restraint, adding richness without overwhelming the Bolognese.

Lasagna Bolognese with Spinach Pasta

Classic Fish and Chips

Crisp, golden battered fish with a light, crunchy coating and tender, flaky fish inside, served alongside twice-fried chips that are crisp on the outside and fluffy in the center. Serve with tartar sauce, lemon wedges and malt vinegar for a classic British-style fish and chips dinner.

Fish and Chips