Got leftover spaghetti and some eggs? Then you’ve got supper. This recipe, from a chef at Chez Panisse, shows you how.
A contemporary take on a ’70s classic, these stuffed ‘shrooms have an undeniable appeal—everyone’s fave dinner party nosh.
It’s remarkable what you can do with a can of beans. Here it’s transformed into a pretty classy purée (aka poor man’s hummus).
This classic Italian spaghetti all’aglio e olio is going to rock your world with its understated simplicity and undeniable frugality.
This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
Low in alcohol, slightly bitter, and takes the edge off a long day. Can’t think of anything else we’d care for in an aperitif. Can you?
This panna cotta has the most luscious of textures. How to explain it? Hmmm. Sorta like swooping velvet over your tongue.
Barely a recipe, this weeknight salvation is more like a simple blueprint for eating in season. Amen to that.
Elegant. Classic. Magical in all ways. That’s what folks are saying about this little lovely. Cin cin, indeed.
All’Amatriciana—go on, roll that “r” like they do in Italy—means a spicy pasta sauce of tomatoes and pancetta or bacon. Prego.
We find this lovely, albeit subtly flavored, little number to be one of the simpler pleasures in life. We think you’ll concur.
With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail