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Showing only recipes by “Alfred Portale.”

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Shaved Fennel, Green Apple, and Pecorino Romano Salad

I grew up in an Italian household in upstate New York, where my mother served simple salads that involved little more I than fresh raw ve...

by Alfred Portale


Chicken Stock

Put the chicken in a large stockpot and add cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming off any fo...

by Alfred Portale


Israeli Couscous Salad with Grilled Summer Vegetables

This colorful salad features vibrant summer vegetables that are grilled, chopped, and then tossed with Israeli couscous. Unlike its Moroc...

by Alfred Portale


Farro, Chicken, and Avocado Salad with Lime Vinaigr...

This recipe uses the Italian grain farro, known in the United States as spelt, which has been popular in Tuscany for centuries and today ...

by Alfred Portale

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Fresh Linguine with Heirloom Tomatoes, Ricotta Salat...

This flexible recipe accommodates any variety of tomatoes; in fact, it's best with a mix of the full spectrum from pale yellow to bright ...

by Alfred Portale


Farfalle with Smoked Salmon, Snow Peas, and a Lemon-...

Although they're very popular in the United States, cold pasta dishes are rarely found in Italy. Like most American pasta salads, this on...

by Alfred Portale


Roast Cod with a New England Chowder Sauce

New Yorkers are loyal to hometown sports teams, pizza, and cheesecake. But when it comes to chowder, many of us are turncoats: rather tha...

by Alfred Portale


Salmon with Red Wine and Balsamic Vinegar

Because salmon is full-flavored enough to stand up to red wine, I've paired it here with a beurre rouge, a creamy red wine sauce that's f...

by Alfred Portale


Baby Turnips with Apricots and Pistachios

This recipe was inspired by the sight of beautiful baby turnips at the farmers' market, with their leafy tops intact. To emphasize their ...

by Alfred Portale


Pineapple-Carrot Cake

A riff on carrot cake, with pineapple and coconut added for their distinct sweetness, this pleasingly moist cake is completed by the lime...

by Alfred Portale


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