You say artichoke. We say carciofi, Italian for “pointy leafy thing that turns meltingly tender when cooked like your nonna knows how.”
We find these unabashedly unconventional biscotti bewitching beyond belief. Different form. Same function. Far less fuss.
This weeknight friendly, company worthy, simple but not simpleminded, subtle but not insipid pasta concoction has us swooning.
The traditional Italian approach to pizza is one of restraint. We, uh, sort of took a few liberties. Okay. A lot of liberties.
Who woulda thunk that a homemade pizza sauce could be so silken, so simple, so toss-out-every-other-sauce satiating?
A lilt of lemon and hints of thyme dance throughout this simple risotto, which our testers tout as the best they’ve ever tasted. But don’t just take our word for it.
There’s a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you’ll be thanking us.
Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.
Think you’ve got nothing on hand for a no-stress supper? Think again.
Just like the women for whom it’s named, this pasta puttanesca recipe is edgy, spicy, and more than a little sassy. Gets the job done in a hurry, too.
No longer are you safe from temptation just because you summoned enough fortitude to skip the Nutella aisle at the store. Not safe at all.
Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you’ll manage.
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