As the weather gets warmer, you’re likely going to seek out something more light and refreshing to eat to pair with the upcoming warm months. But if you’re tired of the same ol’ salads and grilled chicken, this bright Greek shrimp and orzo salad will do the trick using fresh ingredients that are in season. This…
Spaghetti With Pesto Sauce
Pesto is a must-have sauce in the fridge. Yes, there are many already made in stores, some of better quality than others, but making it from scratch at home is super easy and so much better since you’re able to customize it with your favorite flavors. I always add a handful of baby potatoes to…
Pasta With Arugula Pesto
To make this pesto, all you need is a bunch of arugula, some excellent extra virgin olive oil (even better if delicately peppery, to match arugula’s bite), walnuts, and grated Parmigiano Reggiano. As you can see, this is a very short list of ingredients, but make sure to choose good quality ones. Read the recipe…
A Pasta Spring Fling
Morels, asparagus, and peas team up in this quintessential springtime pasta dish. Earthy mushrooms marry well with early asparagus and sweet peas. Famously delicious in sauces, risottos, and pasta, these ingredients require little else except a nap of cream and a sprinkling of cheese to bind them together, resulting in an easy yet elegant seasonal…
Pasta E Fagioli
When you consider the quintessential ingredients of Italian cuisine, your mind likely dreams up visions of dried pasta, tomatoes, and an assortment of fresh cheeses. But one ingredient that shouldn’t be overlooked is fagioli, which translates to “beans” in English. Legumes, in their many varieties, have been a monument in Italian cooking for centuries, but perhaps no…
2 Surprising Ingredients Transform an Ordinary Meat Sauce
Many meat sauce recipes begin by cooking chunks of meat until browned bits stick to the bottom of the pot. Those browned bits are called fond, and they’re absolutely packed with savory umami taste. But this recipe uses ground beef rather than chunks of meat, which will turn dry and pebbly if cooked long enough…
The Secret to the Best Winter Tomato Sauce
The middle of winter can be a tough time for tomato lovers. We’re about as far away from the end of the previous season as we are from the beginning of the summer harvest, and no member of the produce kingdom suffers such a noticeable lack of flavor when it’s imported, out of season, from…
Warm Up With Melty, Cheesy Stuffed Pasta
If food is a metaphor for a blanket, then cover up with this. Melty, cheesy stuffed pasta shells, smothered in a bright tomato sauce—and, of course, more cheese—are exactly what we need right now. This is a dish that will please everyone, no matter their age, and warm you up when the weather is miserable…
Treat Your Valentine to Fresh Pasta With a Rich, Velvety Mushroom Sauce
Valentine’s Day can sometimes be a challenge for the cook. Do I do a three-course dinner with a rich chocolate dessert or a one-dish favorite that respects the season and feels celebratory? This year, I will be reintroducing a former tradition: fresh pasta in a rich, velvety, mushroom sauce. I love that it’s full of…
Got Potatoes? Make Spud Bisque
Congee is a pan-Asian dish beloved wherever rice is grown. It goes by other names, and comes in many different flavors, but the core principle never changes. Cook the rice into a starchy cloud, flavored with the likes of ginger, chives, and hoisin sauce. Eat it when comfort food is called for. I live in…
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