This marinara sauce from Lidia Bastianich takes just minutes to simmer yet tastes like it was on the back burner all day.
Think rice is boring? The inclusion of cinnamon, cardamom, ginger, almonds, and pistachios in this recipe may make you think again.
Noodles never had it so good as this simple, healthful melding of lightly dressed raw ingredients with sprightly citrus and soy overtones.
Roasted buttercup squash adds to the richness of this Italian gnocchi recipe. Black trumpet mushrooms provide a dramatic contrast to the colorful squash.
This manicotti is made with marinara sauce from Borgatti’s ravioli shop in the Bronx. The manicotti is filled with a simple ricotta-Parmesan mixture.
Dinner doesn’t get any easier or elegant than pasta tossed with butter, olive oil, Parmesan and pecorino Romano cheeses, and dusted with lots of black pepper.
This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.
Raw food lover will devour this recipe. The herbed cheese filling is balanced by the mild, radish ravioli. Oil-marinated diced yellow tomatoes act as the sauce.
A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.
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