Behold, the no-knead bread recipe that incited an insurrection among home bakers everywhere.
Brodo di pollo is, in essence, Italian chicken soup. And it’s perhaps the most comforting sort of chicken noodle soup anywhere. Just ask any Italian. Made by nonnas everywhere.
This salt crusted fish technique consistently results in the moistest, flakiest, most flavorful fish imaginable. Incredibly simple to throw together. Virtually impossible to overcook.
Sweet and tart and sophisticated and stunning and almost too pretty to eat. Almost.
Everyone’s all talking about the inauguration and we’re just over here helping ourselves to more of this updated version of the classic that’s creamy and boozy and subtly sweet in a perfect sorta way.
Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff. Here’s how to make it at home.
Essentially an Italian rendition of chicken cordon bleu, chicken saltimbocca is simply cutlets and cheese and prosciutto and a lovely pan sauce and on the table in 30 minutes.
You’ve not experienced the true magic of leftovers ’til you’ve had these fried orbs of leftover risotto. Crisp outside. Molten inside. Delish through and through.
Drowning gelato in espresso has got to be the most spectacular sort of tragedy ever to take place at the dinner table. Here’s how to add a little drama to your dessert.
Entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread made from three ingredients. Tasting is believing. Go on.
Most Americans know grissini as those pale breadsticks in the long waxen envelopes at dive Italian restaurants. How sad.
Schiacciata All’uva is an autumn Tuscan tradition that’s essentially flatbread smothered with jammy magnificence.
This boasts all the magnificence of traditional bolognese with four kinds of meat and three types of cheese. But also lurking beneath the layers of deliciousness is gently cooked eggplant. Call it stealthy healthy.
1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.
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