With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
- 2 H
- 5 H, 30 M
- 6
With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
A quick pizza dough—the easiest we’ve ever worked with—that rests for a mere hour yet turns out spectacularly well. Because pizza cravings don’t wait. Or at least ours don’t.
A pizza that takes white pizza up a level with several kinds of cheeses and mushrooms and a dough that’s a cinch to toss together.
A mashup of two Italian classics—arista and porchetta—that’s essentially pork roast stuffed with rosemary and more ground pork. Ridiculously easy to make. And even easier to devour.
Brodo di pollo is, in essence, Italian chicken soup. And it’s a strong contender for the most soothing chicken noodle soup anywhere. Made by nonnas everywhere.
Cacio e pepe kugel. It’s what happens when Rome’s famous pasta dish collides with everyone’s favorite Jewish comfort food.
An Italian tradition that, in true form, transforms simple ingredients into something sublime.
Cuddureddi. It means “a cause for celebration” if you’re from Italy. Well, actually, it means “a sort of doughnut.” Sorta the same thing.
The much-ballyhooed Italian Christmas classic, Feast of the Seven Fishes, stars one fish in Domenica Marchetti’s home. Calamari. And it’s the centerpiece of her Christmas Eve dinner.
When prepared simply yet perfectly as here, this classic side dish will leave a lingering memory of just how lovely something healthy can be.