Serves 6 to 8 We love this recipe with homemade chestnut pappardelle, but for a simple meal, any pasta will do. Substitute broccoli, broccolini, or even chopped Swiss chard for the broccoli rabe. Ingredients 2 lb broccoli rabe Kosher salt, as needed 10 tbsp extra-virgin olive oil 2 garlic cloves, […]
Makes 4 Servings
Makes 6 servings While you can make these latkes potatoes-only, we like the little bit of added sweetness and earthiness from the parsnips. We served ours with rhubarb jam, but you can use any jam or the traditional apple sauce, if you like.
Serves 4 Sometimes cooks add a pinch of sugar to the sauce to tame any last bit of bitterness in the eggplant. The dish is finished with ricotta salata; although nontraditional, you might prefer to add some cubed fresh mozzarella at the very end instead of the ricotta salata. Ingredients […]
Makes 4 servings You could use fresh pasta in this dish, such as tagliatelle or pappardelle, cut into bite-sized pieces, or a dried pasta that you’ve cooked halfway, such as tubettini or pennette. As the pasta cooks with the mussels, it will absorb their flavor. Ingredients 2 oz dry cannellini […]
Makes 4 to 6 servings This is a classic Italian dish that showcases chickpeas and a flavorful broth. You can cook the chickpeas a day or two ahead, and then the dish will come together in a flash for a busy weeknight. Ingredients 1 lb dried chickpeas (about 2 1/2 […]
Makes 1 pound of dough Ingredients 10 oz (2 1/4 cups) all-purpose or tipo 00 flour 3 medium eggs Directions Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough […]
Makes 3/4 pound dough This all-purpose dough can be used with your favorite ravioli recipe (like our Ravioli Filled with Beets, Butter, and Poppy Seeds), or you can try something new! Free-style a filling with ingredients you already have on hand, like roasted vegetables, leftover pot roast, or scraps of […]
Serves 4 to 6 Six pounds of beefsteak tomatoes, if properly ripe, will produce about 4 cups of finished tomato sauce, so you might have some tomato sauce left over. You can store it in the refrigerator in a covered container for up to 5 days. Ingredients Fresh tomato and […]
Serves 6 Arrabbiata Sauce Ingredients 6 tablespoons extra-virgin olive oil 4 small dried red chiles (peperoncini), crushed 3 garlic cloves, minced or thinly sliced 1 can (28 oz) whole San Marzano tomatoes 1 lb dried pennette lisce (not rigate) Kosher salt, as needed Directions Heat the oil in a 4-quart […]
Makes 6 to 8 servings This flavorful beef stew comes from Tuscany, where it’s ideal with the region’s famed red wines. Guanciale is cured pork jowl, which you can find in some Italian specialty markets. Pancetta makes an acceptable substitute. Ingredients 4 oz guanciale or pancetta 8 oz cipollini or […]
Makes 10 servings Ingredients 10 red snapper fillets (about 6 oz each) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup fresh lime juice Sauce Ingredients 1/4 cup plus 2 tablespoons olive oil 4 cups minced onion 3 garlic cloves, minced 2 cups peeled, seeded, medium-dice tomatoes […]