Bologna, the capital of the northern region of Emilia-Romagna, is considered by many to be the food capital of Italy. Besides being the birthplace of Parmigiano-Reggiano cheese, balsamic vinegar, and Prosciutto di Parma, Emilia-Romagna differs from the rest of the country in the richness and complexity of its cuisine; Bolognese Sauce, with its delicate aroma and balanced flavors, is no exception. The sauce is hearty but also profoundly elegant, and is especially delicious when tossed with fresh pappardelle (see page 367 for how to roll and cut fresh pasta dough into these flat, long, wide strands). You’ll need about 3 cups for 12 ounces of pappardelle. The sauce can also be baked into lasagne (using spinach noodles as the Bolognese do; page 386) or served over gnocchi (page 376). For the meat sauce to have its characteristic richness and complexity, it must be cooked slowly over low temperature (what many cooks call “slow and low”). You simply cannot rush it, but know that your patience will be rewarded.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.