Here, the Calabrian fashions a rough paste of flour, sea salt, and water and perhaps an egg and a spoonful of oil, rolling it out thin and cutting it into wide, uneven ribbons, calling it maccarruni i casa—maccheroni made at home. It is married to a well-made sauce flavored with some precious trimmings of pork and left to braise and plump in its liquors. The whole offering, pasta, meat, and sauce, is carried to table and eaten, one hopes, with the lush hunger it deserves. Here one uses a good piece rather than a few trimmings of pork. One might choose an acquisition from a good pasta shop or specialty grocery or make the good maccheroni alla mugnaia (page 37) for this dish.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.