I get really excited to be able to offer something that other restaurants are not offering, and that our clientele is not familiar with. So I was really excited when I was introduced to Spaghetti alla Gricia, spaghetti with guanciale and—depending on who you ask—maybe onion on a recent trip to Rome, at a trattoria known for traditional renditions of classic dishes, Al Moro. Alla Gricia is also known as “Amatriciana in bianco” because it is a “white,” tomatoless version of that classic pasta dish. This is one case where I feel that substituting pancetta for guanciale just won’t do. If you can’t get guanciale where you live, find a mail-order source for it. It’s worth it. And until the guanciale is delivered, make something else.
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.