After culinary school, I spent a year in Italy learning to cook Italian food the way the Italians do, the right way. That year was probably one of the most important of my education; I learned a ton from the chefs I worked for—techniques and methods I still rely on every day. I also learned how to make this dish—which is a total showstopper. Uovo means “egg,” and that’s what this dish is all about: a lovely golden egg yolk nestled in a bed of creamy ricotta cheese all wrapped up in a tender blanket of pasta. Cut these lovelies open and the yolk flows out of the center. It’s an incredibly sophisticated and sexy dish, but deceivingly easy to make—the only catch is you have to cook the raviolis in batches. I realize this may seem like a pain, but it’s really the best approach as these ravs are very fragile (and they do cook really quickly, so it’s actually not that big a deal). I promise it’s worth it, because this recipe will make you a rock star!
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.