This Italian-style pasta dough makes golden noodles that have a great silky texture. It is wonderful cut into noodles or used to make ravioli. A simple pan sauté is all you need to finish the pasta. Who needs bottled pasta sauce? Depending on the season, we like cherry tomatoes with artichoke hearts and basil, wild mushrooms with thyme, zucchini with fresh garlic, or sweet corn with green onions and cayenne. Once the vegetables are cooked, the hot pasta is added to the pan and tossed with a few spoonfuls of the pasta cooking water to make a delicious and flavorful sauce. A little freshly grated cheese and perhaps a touch of freshly ground pepper, and you’re ready to eat.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.