Last modified on Thu 11 Mar 2021 10.04 EST
Every culinary culture has its comfort foods, the simple, sustaining recipes that always taste of home, and
caldo verde is one of Portugal’s, though the love of this robust soup of potatoes, greens and sausage has travelled with its people as far as Brazil. The culinary equivalent of the national flag, according to Tessa Kiros, caldo verde means so much to Michelin-starred chef José Avillez that a bowl once moved him to tears – “I got so emotional about that soup that something inside me changed” – while Nuno Mendes describes it as one of his country’s “most special, heart-warming dishes”. A bowl will warm more than just your cockles, but if you lack a Portuguese
Chopped Steak With Garlic and Rosemary
Chopped up and formed into patties along with capers, mustard and garlic, beef sirloin gets a good, crispy sear on the outside and remains pink and succulent within Photo: CHELSIE CRAIG FOR THE WALL STREET JOURNAL|, FOOD STYLING BY PEARL JONES|, PROP STYLING BY BETH PAKRADOONI By Kitty Greenwald
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Bucatini allâAmatriciana
And itâs easy to see why. With its winning combination of tomatoes, guanciale and just a hint of chile, bucatini allâAmatriciana hits just the right balance of bright and rich, bold and nuanced. Photo: CHELSIE CRAIG FOR THE WALL STREET JOURNAL, FOOD STYLING BY PEARL JONES, PROP STYLING BY BETH PAKRADOONI By Kitty Greenwald
To explore and search through all our recipes, check out the new WSJ Recipes page. To Read the Full Story
This Quick Pasta Recipe Is a Roman Classic
And it’s easy to see why. With its winning combination of tomatoes, guanciale and just a hint of chile, bucatini all’Amatriciana hits just the right balance of bright and rich, bold and nuanced.
PASTA GO The sauce cooks down and cloaks the noodles as they finish together in the same pan. Photo: CHELSIE CRAIG FOR THE WALL STREET JOURNAL, FOOD STYLING BY PEARL JONES, PROP STYLING BY BETH PAKRADOONI By Kitty Greenwald Dec. 15, 2020 12:05 pm ET
WHEN TOMATOES and pork fat come together in a particular way, it’s magic also known as all’Amatriciana, the classic Roman pasta sauce. Chef Rebecca Wilcomb of Gianna in New Orleans has spent a lifetime learning to appreciate the subtleties of this simple dish. “There should be balance between the fat and acid,” she said. “The fat should shape the mouthfeel, and its smoky flavor should be in the background.”