This skillet pasta is the epitome of good everyday Italian cooking. It is fast—everything, including the dried gramigna pasta, cooks in less than 10 minutes. The ingredients are right out of the pantry and fridge. And when you put them all together—the textures and tastes are in perfect balance. When dishes are so simple, every ingredient is very important. Here the feel and texture of curly gramigna pasta plays an important role, so do try to find it (see Sources, page 340). Other pastas, such as elbows, shells, or small pennette, will be delicious, but gramigna is used in Maremma, and I love it.
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.