This Southern staple amps up stone-ground grits with ample white Cheddar. We think we’ve found home in these cheese grits.
Don’t you love a dish that can be tossed together at the last second yet tastes like someone’s Italian grandmother slaved over it for hours? Us, too.
Summer at its simplest, not to mention it’s most splendid, seeing as how five minutes of effort yields a meal that rivals round-trip tickets to Italy.
Lemon, ricotta cheese, peas, and pappardelle pasta. The name says it all. A simple dish that can be made in no time. It’s a real family-friendly dish. Honest.
Mac and cheese goes high falutin’ with a drizzle of chichi truffle oil and a few shavings of black truffle. Pricey, perhaps. But well worth it every once in a special while.
Pasta made by hand according to tradition is unspeakably more supple, lovely, and gratifying than store-bought pasta.
Creamy Southern stone-ground grits with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and scallions.
This pasta, filled with earthy morel mushroom and ramps–wild leeks–is balanced by the richness of Grana Padano and mascarpone cheese.
Whether you’re five or fifty-five, sometimes nothing is more satiating than a plate of spaghetti with butter and cheese.
Fregola is a toasted semolina pasta with a nutty flavor that’s very popular in Sardinia. This salad includes orange, grapefruit, onion, and herbs.
This dish, filled with wild garlic (a real flavor booster) and herbs, including basil mint, and parsley, adds up to a simple and elegant weeknight dinner.
An inspired meal in minutes, this harried weeknight spaghetti solution melds eggs, cheese, and pancetta into a creamy sauce that cloaks every last strand.
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