Serve with crusty rolls to soak up the juices.
Serve with brown rice to sop up any extra sauce.
To make a vegetarian version use vegetable rather than chicken broth.
Photo: Eric Wolfinger
Top each bowl with freshly grated Parmigiano-Reggiano for a zesty burst of flavor.
In this easy recipe, they’re full-size, full-flavored and plenty filling.
Don’t shy away from the poblano peppers.
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Here we serve it over pasta.
This veggie-loaded version gets great smoky flavor from a smoked turkey drumstick.
Cream cheese adds the final bit of richness and a hint of sweet tang.
Be sure to find the freshest fish possible and serve with your favorite Italian wine.
Photography / Kelsey Hansen, Styling / Sammy Mila
