“Everyone loved it, including the kiddos.” “Quick and easy.” “Perfect.” “As good as any restaurant piccata I’ve ever had.” That’s what folks are saying about this recipe.
The infatuation with all things pork belly continues. Here it’s infused with herbs and left to cook low and slow until mind-bendingly tender.
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.
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