One would think that fresh pasta is a northern-Italian phenomenon, and in general northerners do eat more fresh pasta than dry, whereas southern Italians consume more dry. But the Roman tradition is to have freshly made tagliatelle as a Sunday treat. And in most cases it is served with cibreo—the giblets of a freshly killed chicken.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.