Arnaboldi Recipes
Family favorites & culinary adventures
Turkey Meatballs in Tomato Sauce
Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.
Braised White Beans and Greens With Parmesan
Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Dumpling Tomato Salad With Chile Crisp Vinaigrette
Harness the crowd-pleasing power of dumplings in this hearty yet light main course salad. The base is simple and summery: Ripe tomatoes are lightly touched with salt, garlic and basil, providing a perfectly fragrant canvas for pan-fried potsticker dumplings. Salting intensifies the tanginess and fruitiness of tomatoes, while also coaxing out some of the juice, which becomes a light sauce for the dumplings. (Salting also works wonders for out-of-season tomatoes, meaning you could eat this salad all year round.) Use your favorite chile crisp as it is the dominant flavor in the dressing and will greatly impact the final dish; all brands of crisp will have different levels of saltiness and spice, so season accordingly.
Sweet and Spicy Tofu With Soba Noodles
If you don’t cook tofu often (or even if you do), this unfussy tofu dish is for you: There’s no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil’s high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What’s more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.
Cold Soba with Cucumbers, Watercress, and Sesame
The thrust of this recipe is just cooked noodles tossed in sauce, topped with toasted sesame seeds and veggies. It can be modified with different vegetable toppings and it makes great leftovers. I thoroughly enjoyed the fresh and slightly spicy combo of Persian cucumbers with watercress, and I’d want to stick to vegetables that contribute similar strengths to the dish.
Garlic lime steak and noodle salad
This is one of the more recent ones. I jokingly called it the Not-Really-Thai Steak Salad because I was craving a flavor profile, not authenticity. [While it’s probably closest to yum neua yang (grilled beef salad), it wouldn’t include noodles or greens beans, just for starters; neua naam tok (waterfall beef) would have even fewer extras, and is often served with rice.] The first time I made it, while it was delicious, I completely overdid it with fixings: chile-lime peanuts, crispy fried shallots, julienned mango, sheesh, almost full-sized salad bar of options. I was craving it again last Friday (when this handsome couple came over) but vowed to keep it simpler, trying to distill it to its most essential parts — it’s the garlic, lime, and fish sauce marinade that I crave most — and landed on this, and it was so good, it’s officially in the summer rotation now.
Homemade Meatballs
These are “meatier” meatballs than classic recipes because there are no breadcrumbs or panade. Instead, we’re swapping those with chopped onions, almond flour, and other ingredients listed below. And with how good they are, you won’t even notice that they’re naturally gluten-free and low-carb. That’s just a bonus! Ground Meat: You can choose your favorite ground meat, but I love a combination of ground beef and ground pork. Pro tip: don’t go too lean on the ground beef. Choose one that’s 80% lean for extra moist meatballs! Egg: Just one large egg is all you need for a binder. Flour: Since I’m gluten-free, I’m using almond flour for this recipe. And while I’m not necessarily low-carb, it does make the meatballs a low-carb recipe! Cheese: Try to use freshly grated parmesan cheese instead of the packaged ones! It’ll make all the difference when it comes to taste. Aromatics: Lots of onion and garlic are a must! Seasonings & Herbs: You can make your own Italian seasoning at home or buy a blend. And for herbs, parsley will give these meatballs a fresh touch.
3 Cheese Lemon Basil Pizza
3 Cheese Lemon Basil Pizza. Fresh pizza dough topped with garlic, shallots, lots of fresh grated parmesan, toasted sesame seeds, thyme, chili flakes, and plenty of melty Italian cheese. Add a layer of thinly sliced Meyer lemons and fresh basil leaves just before cooking. This pizza has just the right amount of spring citrus, spice, basil, and cheese! Every last bite of this pizza is delicious. And the parmesan sesame topped crust adds a special touch. There never seem to be enough slices to go around!
Greek Chicken Bowls with Tahini Feta Sauce
Street food inspired bowls for the win! Think oven-roasted lemon-Dijon chicken, crunchy kale and olives, and a creamy tahini feta sauce that ties it all together. Served over warm rice (or fluffy quinoa) with all the “extras” – kale, olives, lots of peperoncini, and sesame seeds. Add delicious creamy, salty tahini feta sauce and spicy harissa oil and you’ll have a Greek-inspired bowl that’s SO GOOD.
Fried Rice
This Chinese-inspired fried rice recipe is my absolute fave. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious.
30 Minute Garlic Butter Chicken Pad Thai
30 Minute Garlic Butter Chicken Pad Thai. An easy, weeknight dinner that’s better than any takeout. Quick-cooking rice noodles tossed with a Thai-inspired sauce, fresh vegetables, scrambled eggs, and garlicky chicken that’s pan-seared with a touch of butter. This Pad Thai is saucy, salty, and has just the right amount spice. It’s sure to become a family staple!
Sheet Pan Chicken Tzatziki and Sweet Potatoes
Sheet Pan Chicken Tzatziki and Sweet Potatoes. Street food-inspired oven-roasted chicken thighs served bowl-style with all the extras and topped with everything pickled. Rice, pickles, fresh herbs, sun-dried tomatoes, pepperoncini, and plenty of feta. Then add a delicious creamy tzatziki sauce and lemon honey garlic tahini. The result is a yummy Greek-inspired sheet pan meal that everyone will love.
Eggplant Parmesan
This baked eggplant Parmesan recipe will become one of your family favorites! Crispy eggplant is layered with herbs, tomato sauce, and cheese.
Oven-Roasted Chicken Shawarma
Here is a recipe for an oven-roasted version of the flavorful street-side classic usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with crushed red pepper and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
Cacio e Pepe
This cacio e pepe recipe is easy to make in about 30 minutes with just 4 simple ingredients. Feel free to double the recipe if you would like to use a full package of pasta!
Quick Tortellini Bolognese
A family favorite, this Quick Tortellini Bolognese will not disappoint. Short-cut Italian-style Bolognese sauce with a mix of crisped pepperoni (the secret), ground beef, spicy sausage, dried herbs, marinara sauce, and a few spoonfuls of cream cheese to create the most delicious and rich Bolognese. A little pesto adds a pop of fresh flavor. Serve this sauce over cheese tortellini and top with plenty of freshly grated parmesan cheese. All it needs is a side of crusty bread for mopping up all that sauce. You can’t go wrong with this quick and simple Bolognese.
Coconut Fish and Tomato Bake
A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You’ll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.
Spicy Ginger Sesame Crusted Salmon Bowls
I’ve got a great new go-to weeknight dinner for everyone – Spicy Ginger Sesame Crusted Salmon Bowls. Slightly spicy and crispy roasted salmon, breaded in nutty flavored toasted sesame seeds, and drizzled with a ginger soy sauce. Serve the salmon over bowls of steamed rice with a fresh avocado herb salad, and finish with a creamy spicy mayo. These colorful and fresh salmon bowls might seem involved, but they’re actually simple to make and full of so much flavor.
Halloumi With Corn, Cherry Tomatoes and Basil
Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they’re even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime made with fresh summer corn and ripe tomatoes, it’s nearly as good in winter made with frozen corn. Serve it for a light, meatless dinner or a substantial side dish with roasted or grilled chicken or fish.
Crispy Gnocchi With Tomato and Red Onion
Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don’t break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don’t let it sit too long, as the gnocchi will turn mushy.)
Blistered Broccoli Pasta With Walnuts, Pecorino and Mint
The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn’t, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese. A drizzle of olive oil and a squeeze of lemon will provide any additional moisture you need.
Pesto Pasta With Shrimp and Salmon
Anyone who makes pesto knows how quickly its vibrant color can smirch. But this Nickelodeon-green variation on the Genoan classic, from the chef Meliano Plasencia of Da Andrea in New York City, achieves a velvety sheen thanks to a couple of tricks: A high-powered blender aerates the mixture, leaving behind the smoothest emulsion. (A food processor won’t achieve the same results but they’ll still taste delicious.) Ice cubes prevent the basil from heating up and oxidizing. The pine nuts in Mr. Plasencia’s original recipe, which won second place in a pesto invitational back in 1985, have been nixed in recent years to accommodate diners with allergies. Without the nuts, this pesto tastes of pure basil. If skipping the seafood, you could up the pasta to one pound, or refrigerate any leftover pesto, an instant soup or sandwich flavor booster, in an airtight container for up to 3 days.
Sesame Kale Noodles with Lemon Tahini Sauce
Sautéed Sesame Kale Noodles recipe with kale, Brussels sprouts, and pasta in a lemon tahini sauce. Serve warm or cold for dinner or lunch.
Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo
Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo. Turning a meatball and pasta dinner into an easy slow cooker meal. We’re using white wine, garlic, herbs, and orzo today. Add in some vibrant summer cherry tomatoes for veggies, flavor, and a pop of color. This slow-cooked greek meatballs dinner is a delicious meal to come home to at the end of the day. And the best part? It’s the easiest, cozy, but still summery dinner to prepare. Directions for the Instant Pot and stove-top are also provided!
Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki
Spicy Oregano Meatballs with Grilled Vegetables and Tzatziki…a simple summer dinner with such wonderful flavor. Pan-seared meatballs with fresh oregano and chili flakes, tossed with summery grilled veggies, and a tasty lemon herb vinaigrette. Serve these spicy meatballs with creamy tzatziki sauce for a cooling touch. Truly one of those dinners that everyone at the table will love…especially if served with a side of fries
Lobster Pasta With Yellow Tomatoes and Basil
This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente. The only real work is cooking the lobsters and chopping the meat. Once that’s done, go out and enjoy the sunshine while it lasts.
Chili Crisp Salmon Bowl with Avocado Mango Salsa
This colorful Chili Crisp Salmon Bowl with Avocado Mango Salsa is full of Thai flavors and made so simply. Made with flavorful Thai curry paste and doused in a homemade chili onion crisp butter sauce. The salmon is cooked until caramelized around the edges then added to bowls of rice. A fresh, bright mango-avocado herb salsa is spooned overtop for a balance of spicy, sweet, tangy, and savory flavor. Altogether, it’s so delicious and made in about 30 minutes. The perfect spring and summer dinner bowl!
Pasta Salad with Zucchini, Sizzled Scallion, and Parmesan
The capers and lemon give it the bright brilliant tanginess that pasta salad craves, but what truly makes this one special is the mix of textures: jammy, caramelized pieces of zucchini, frizzled bits of scallion, little nuggets of parmesan, crunchy toasted walnuts, and perfectly cooked, just-past-al-dente pasta. Please note that what makes it a pasta salad/salad made of pasta and not just a bowl of room temp pasta (also good!) is that we’re going heavy on the vegetables and heavier still on the herbs. It’s what will make this little number oh so daytime appropriate, although pasta for lunch, pasta for dinner, truly anything goes. As for make ahead-ability, it’s best at room temp and truly gets better with age. Low maintenance at its finest!
Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts
This simple Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts dinner is about to become your new go-to meal. Easy homemade Asian inspired chicken, tossed in a gingery, sweet, spicy, and extra sticky soy pomegranate sauce. Serve this meal with roasted brussels sprouts, cooked right alongside the chicken, for the easiest sheet pan dinner. Then add a side of steamed rice topped with plenty of sesame seeds. And the best part…this sticky chicken is made quicker than any take-out meal and much healthier too. A delicious, fun, and healthy dinner any night of the week!
Soy-glazed chicken
iI’s the fastest, easiest non-grilling way for me to turn a package of boneless, skinless chicken thighs or breasts into a meal that everyone actually finishes. Browning the chicken well gives it a slightly crisp edge, and reducing a mixture of garlic, ginger, soy sauce, rice vinegar, and brown sugar around it while the chicken finishes cooking gives it a lacquered effect.