Stewed Chicken with Tomatoes, Green Olives, and Raisins With sweet and salty overtones, this rustic, vegetable-filled chicken stew shares some of the same ingredients-the tomatoes, raisins, and olives as the renowned Cuban beef dish, picadillo. This, of course, can be...
Shrimp Puttanesca This is a slight variation on the renowned Neapolitan seafood and pasta dish. It is wonderful served over plain pasta, too. However you serve it, accompany with it the best bread crusty find. And if you want to serve this hot, as opposed to waiting...
Sea Scallops with Spicy Peanut Butter Sauce We make this dish at Mangia with "dry" scallops-ones that have not been treated with chemicals. Chemicals tend to add to water weight, and liquid prevents scallops from searing properly. For the same reason, frozen scallops...
Roasted Salmon This is a simple, foolproof way, possibly the best way, to cook salmon. For a winter dinner, when our suggestion of a cherry tomato salad as an accompaniment might seem a little light, why not make Buckwheat with Shiitake Mushrooms and Thyme or...
Roasted Herb-Stuffed Chicken Breasts We serve these herbed breasts on Green Bean Salad. The colors are pretty together and the flavors compatible. This makes a lovely summer luncheon, and the chicken lends itself to being prepared in advance always a plus when it...
Pan-Fried Tuna Steaks Three different kinds of seeds cumin, coriander, and fennel encrust these tuna steaks, which we simply pan- fry. At Mangia, we like our tuna rare, deep red in the center. Follow the suggested timing below should you like it better done. If you...
Octopus with Red Pepper Salsa This salad-an antipasto or main course has always been very popular at Mangia. Plan ahead when making this: The salad needs to marinate 1 day in advance of serving. 1 small onion2 lemons5 garlic cloves3 bay leaves2 thyme sprigs¼ teaspoon...
Basil-Parmesan Chicken Salad Nancy, who has been chef at Mangia as it has grown over the years, does the ordering on a daily basis. It is nothing for her to order 300 pounds of chicken à per day. To say that chicken is popular is an understatement. This salad, in...
Wild Rice and Roasted Corn Wild rice is not a grain, but an aquatic grass seed native to North America. Hand harvesting makes it expensive, but the yield makes it worth it: It triples in volume when cooked. With a chewy texture and nutty taste, it is especially...
Penne with Tomato Cream Sauce, Pancetta, and Basil Cream, in this case, half-and-half, adds an ineffable, luxurious quality to any pasta sauce. It works its magic here in a simple, summery combination that is as pretty as it is comforting. A big bowl of this on a...
Penne with Roasted Shallots and Porcini Mushroom Glaze The pasta salad is particularly nice for company because fresh porcini mushrooms, available only in the fall, are special. The wait for them is worth it. Use cremini, shiitake, or a combination of the two at other...
Orecchiette with Roasted Vegetables, Fresh Herbs, and Asiago Cheese The medley of vegetables in this recipe should be juicy and well cooked, almost disintegrating, and not resistant to the tooth at all. The herbs, on the other hand, are used raw, which makes for...
