In this dish, the cavatelli are dressed with a sauce of fresh fava beans, always a great treat in season. Another special ingredient here is ricotta salata, or salted ricotta, a marvelous product made from fresh sheep’s-milk ricotta that is pressed, dried, and aged for a few months, until fairly firm, retaining the mild, milky taste of fresh ricotta yet with more complexity. It is a traditional accompaniment to fresh favas—a delicious pairing you will taste here—but ricotta salata is a great final seasoning on many other pastas as well. As I instruct in this recipe, ricotta salata is best grated on top of the pasta just before you serve it. Put a chunk of it on the table with the grater, and let people shower on more ricotta salata as they dig deeper into their bowls.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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.