Straccetti di manzo, which translates roughly from the Italian to “little rags of beef,” is a trattoria staple. The cooking ...

This side dish from Anne Quatrano (BNC class of 1995) celebrates the best of summer with a combination of chilled gazpacho and chunky, fresh vegetables. “It’s a perfect way to highlight all ...

Paul Newman, the late co-owner of Dressing Room, Michel Nischan's restaurant in Westport, Connecticut, loved a good chopped salad. To add a tangy burst of flavor, Nischan pickles the carrots ...

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Paired with a hearty root vegetable panzanella salad, featuring roasted carrots, parsnips, beets, and toasted rustic bread cubes tossed in a tangy vinaigrette, this dish balances bright ...

Chop vegetables into bite sized pieces ... On a platter or large plate, arrange the salad across. Break the burrata on top and do small pieces all across the plate. Garnish with some chili flake and ...