In Puglia, cavatelli or strascinate would be the star of this delightful dish, dressed with ripe cherry tomatoes quickly softened in the skillet, and a heap of tangy arugula, tossed into the pot to cook with the pasta. Artisan-made pasta from Puglia is my preference, but any good-quality cavatelli or orecchiette would be a fine substitute. In summer, when ripe sweet tomatoes and tender arugula are plentiful, this dish will always be delicious.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.