This Farro Tabbouleh is a hearty twist on the Mediterranean classic. Nutty farro is tossed with sherry vinegar, olive oil, cucumbers, tomatoes, onion, parsley, and feta. Fresh, light, and satisfying, it’s perfect as a standalone meal or paired with grilled chicken, shrimp, or steak.
Sarah Leah Chase’s innovative chicken thigh osso buco offers an affordable take on the Italian classic. The dish maintains traditional flavors through braising with aromatics, wine, and broth, topped with bright gremolata. Featured in her New England Open-House Cookbook, it’s a comforting winter meal that doesn’t break the bank.
Roasting is my favorite way to enjoy a non-peak-season tomato. For this simple dish, bread cubes are toasted in bacon fat before being combined with diced tomatoes, a little sugar, garlic, and basil, then topped with parmesan cheese, and baked until golden and bubbly.