Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!
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| PREVIEW TEXT GOES HERE | Stracciatella Soup (Italian Egg Drop Soup) | | |  | | | Stracciatella is a classic Roman soup made by whisking eggs, Parmesan, and a touch of nutmeg into hot broth, where they cook into soft, lacy egg ribbons. It feels special but couldn't be easier to make, and if you start with a good-quality store-bought broth, you can have it on the table in under 20 minutes. | | READ MORE | | | | Chicken Piccata | | |  | | | When it's 5:30 PM and I'm staring blankly into the fridge at a package of chicken breasts, this recipe often comes to the rescue. Crispy, golden cutlets in a buttery, lemony caper sauce—it's a quick weeknight dinner that makes everyone happy. Picky eaters can have their chicken plain, while the flavor lovers can enjoy it smothered in all that zesty, lemony goodness. | | READ MORE | | | | Garlicky Roasted Broccoli | | |  | | | This roasted broccoli might be one of the easiest side dishes I make, but it never tastes "easy." The florets get crisp and caramelized, the stems stay tender, and a sprinkle of garlic, Parm, and lemon brings everything to life. Perfect with chicken, salmon...anything, really. | | READ MORE | | | | Focaccia Bread Recipe | | |  | | | Focaccia is perfect for feeding a crowd. The dough rises twice, then you dimple it with your fingertips so the olive oil can pool and soak in as it bakes. It uses about a cup of oil, which seems like a lot, but that's the secret to its incredible flavor. | | READ MORE | | |  | | | | Be Inspired | | | | | | | | | | | | WHAT YOU'RE SAYING | | | "10/10 Stars!!! Made for Thanksgiving and the entire family loved it. It was very fresh, flavorful, and light—perfect to accompany the heavier dishes."
—MATT | | | | | | | | |
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