3 tablespoons olive oil
2 cups butternut squash, peeled and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
1 yellow onion, cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
One 14-ounce can cannellini beans, drained and rinsed
One 14-ounce can crushed tomatoes
One 3-inch rind Parmigiano-Reggiano
4 cups vegetable stock
3 cups shredded Savoy cabbage
3 cups roughly chopped kale
4 cups stale Italian bread cubes (crust removed; 1-inch pieces)
Light olive oil, for shallow frying
7 ounces burrata cheese
Freshly grated Parmigiano-Reggiano
Freshly ground black pepper
1/2 pound San Daniele prosciutto, sliced paper-thin (but not see-through nor shredded)
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …