I once ate true Fettuccine Alfredo at Ristorante D’Alfredo in Rome, where a giant picture of its namesake owner hangs on the wall. The big flavors of the dish were brought to bear by combining outsized amounts of butter and Parmigiano-Reggiano. It was that simple: butter and cheese. Not so simple, though, if you’re watching your waistline. This version eliminates the cream that many American versions call for but retains a little bit of the butter for flavor. The velvety-smooth texture is re-created with yogurt and thickened chicken broth. It may not be as authentic as the original, invented by Alfredo di Lelio, but it’s a very tasty version we can all live with (for a very long time).
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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 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.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.