Pasta made by hand according to tradition is unspeakably more supple and gratifying than store-bought. It’s also way more vibrant.
Pho bo, a beloved noodle soup, is a complete meal and is best served for breakfast or lunch on a weekend. Its broth is fragrant of beef, anise, and ginger.
This flour-free and fancy-free Pavlova knows no religious affiliations, creating a stunning last course for Easter as well as Passover.
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.
A riff on Nabisco’s Mallomars, these mallowmores meld made-from-scratch marshmallows, graham crackers, and chocolate to ridiculously great effect.
Luxuriously broad noodles known as pappardelle become all tangled up in this hearty bolognese sauce. Whereas the pasta is fresh, the sauce can be made ahead.
Cold outside? Try slowly braising boneless beef chuck and pancetta in a heady mix of Barolo wine, garlic, tomatoes, thyme, and rosemary.
Nothing beats homemade orange marmalade for Sunday brunch. Well, maybe hot scones to slather the marmalade on. Tart and sweet, this makes a great gift.
Crackly phyllo crisp as autumn leaves give way to wild mushrooms galore in this simple, sumptuous savory strudel.
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.
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy, boozy fried dough goodness. Trust us, you won’t want to bid them ot ciao.
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