Pasta alla Norcina (Creamy Pasta With Sausage)
A shortcut homemade pork sausage is the key to this creamy, hearty Umbrian pasta. Read More
Pasta al Sugo Finto (Pasta With Tuscan Vegetable Ragù)
Vegetables are the star of the show in this meatless Tuscan “fake” ragù. Read More
Pasta al Sugo Finto (Pasta With Tuscan Vegetable Ragù)
Vegetables are the star of the show in this meatless Tuscan “fake” ragù. Read More
Pasta Prosciutto e Piselli (Creamy Pasta With Prosciutto Cotto and Peas)
Cozy, comforting pasta with ham, cream, and peas. Read More
Pasta e Ceci (Pasta With Chickpeas)
Pasta with brothy chickpeas is Italian comfort food at its best. Read More
Gnocchi Alla Bava (Potato Gnocchi With Fontina Cheese Sauce)
Gnocchi alla bava is true mountain food. Hailing from the Italian Alps, it features tender and lightly sweet potato gnocchi in a rich and creamy Fontina cheese sauce, flavored with little else aside from a touch of black pepper and nutmeg. Read More
Pasta alla Genovese (Pasta With Neapolitan Beef and Onion Ragù)
Onions are the star of the show in this slow-cooked beef ragù from Naples. Read More
Roasted Root Vegetables With Sweet Lime Dressing
Sweet and tender roasted beets, carrots, and onions, tossed with a zippy lime dressing and topped with crunchy, golden shallots. Read More
Orecchiette con Salsiccia e Cime di Rapa (Orecchiette With Sausage and Broccoli Rabe)
A rich, meaty variation on the classic Apulian pasta. Pork sausage, bitter greens, olive oil, garlic, chiles, and al dente orecchiette. Read More
Orecchiette con le Cime di Rapa (Apulian Orecchiette With Broccoli Rabe)
Orecchiette with olive oil, garlic, chiles, anchovies, bitter greens, and toasted breadcrumbs. Straight from the heel of Italy. Read More
The Best Tools for Sharpening Your Knives
Everything you need to keep your knives sharp at home. Read More
Choux au Craquelin
Choux au craquelin—dressed-up pâte à choux filled with pastry cream—are a delicious sweet treat. Read More
Crème Légère
Pastry cream meets whipped cream in this lightly sweetened, velvety crème légère. This versatile filling comes together quickly and can be used in cream puffs, fruit tarts, and even enjoyed on its own—served plain or topped with whatever you desire. Read More
Crème Légère
Pastry cream meets whipped cream in this lightly sweetened, velvety crème légère. This versatile filling comes together quickly and can be used in cream puffs, fruit tarts, and even enjoyed on its own—served plain or topped with whatever you desire. Read More
Spaghetti con la Bottarga (Spaghetti With Bottarga, Olive Oil, Garlic, and Lemon)
An aglio e olio variation that puts the spotlight on Sardinia’s famed salted mullet roe bottarga. Read More
Shrimp Scampi With Pasta
Made with a garlicky bath of butter and olive oil, shrimp scampi is not just excellent eaten alone as an appetizer—it’s also a prime sauce for pasta. We punch up the flavor in ours with dry vermouth, lemon juice and zest, fresh parsley, and a generous dose of that rich sauce. Read More
How to Stock an Indonesian Kitchen
The ingredients you need to dive into Indonesian cooking. Read More
Pasta Burro e Alici (Pasta With Creamy Anchovy-Butter Sauce)
Butter, anchovies, and starchy cooking water come together to make a super-savory, creamy pasta sauce. Read More
Pasta Ai Quattro Formaggi (Creamy Four-Cheese Pasta)
Pasta with quattro formaggi sauce has a name that makes a promise this recipe intends to keep: a bold, well-rounded, deeply flavorful, multi-layered, and complex cheese sauce that coats every piece of pasta. The key is to choose your four cheeses wisely. Read More
A Danish Dough Whisk Is the Best Hand Tool for Doughs and Batters
This loopy tool is the best choice for mixing bread doughs and other thick batters by hand. Read More
Pasta Alla Zozzona (Rigatoni With Sausage, Guanciale, and Egg Yolks)
Rigatoni alla zozzona is the decadent pasta mash-up of Roman amatriciana and carbonara, with a sausage twist. Read More
Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella)
Gnocchi alla Sorrentina is a simple Southern-Italian baked pasta starring plump potato gnocchi. The secret to success is to get each component right, from the tomato sauce to the mozzarella, and homemade gnocchi that are tender while holding their shape. Read More
Graham Cracker Crust
Simply combine graham cracker crumbs, melted butter, and a touch of salt for a quick and easy graham cracker crust. Read More
Never Heard of Khoja Ismaili Cuisine? It’s Time for a Change
The cuisine of the Khoja Ismaili diaspora doesn’t fit neatly into any geographical box. Read More
Pomegranate Molasses
Homemade pomegranate molasses is vibrantly colored and flavored, with no added sugar or extraneous ingredients. Read More
