Pasta e Ceci (Pasta with Chickpeas)
Our pasta e ceci is simple to prepare, yet packed full of satisfying flavor. We cook chickpeas and ditalini in the same pot to blend the dish, using the starch released by the pasta to create a silky, stick-to-your-ribs texture. Before adding the pasta, we simmer the chickpeas to give them a creamy softness. We build flavor (without adding a distracting texture) by using a finely minced soffritto of onions, garlic, carrot, celery, and pancetta, an addition that gives the dish a meaty backbone. And we achieve depth of flavor by adding anchovies, tomatoes, and Parmesan cheese.
The Great Parm Debate
by Hannah Crowley
There’s a heated debate raging in the cheese world. On one side, Parmigiano-Reggiano, the so-called king of cheese. Complex, with fruity, nutty, savory notes; a dry, crumbly texture; and a crystalline crunch, this cheese has been made in precisely the same way in northern Italy for the past 800 years. Its adversary? Imitators like Parmesan, Parmezan, Regginito—takes on the classic made under varying regulations in the United States and around the world. Do the imitators actually rival the real thing, or are their knockoff names where the similarity ends?
Weeknight Chicken Dinner
One-Hour Broiled Chicken and Pan Sauce
We found that the key to getting a whole chicken on the table in about an hour was broiling, not roasting. Butterflying the chicken kept it flat so that it cooked evenly under the intense direct heat, and it also helped speed up cooking. Piercing the skin at ¾-inch intervals helped the fat render and created an escape route for steam that would otherwise make the skin bubble up toward the broiler and burn. To get the delicate white meat to finish cooking at the same time as the dark meat, we used a two-pronged approach: A preheated skillet jump-started the cooking of the leg quarters, and starting that skillet under a cold broiler slowed down the cooking of the breasts. The simple addition of garlic and thyme sprigs to the hot pan drippings created a flavorful sauce with almost no work.
Matfer Bourgeat Black Steel Fry Pan
Even if you’ve never heard of a carbon-steel skillet, you’ve almost certainly eaten a meal made in one. Restaurant chefs use these pans for all kinds of tasks, from searing steak to sautéing onions to cooking eggs. Even Julia Child had a few carbon-steel pieces alongside her familiar rows of copper cookware. Our affordable winner has it all: thick, solid construction; a smooth interior with no handle rivets to bump the spatula or trap food; an ergonomically angled handle; and sides that flare just right for easy access but high enough to contain splashes. Offer ends at 11:59 p.m. PT on October 16, 2017.