Garganelli, which comes from the word gargala, meaning “trachea,” are hollow ridged tubes, similar to penne. We prefer garganelli for our ragù bolognese (see page 189) over the more traditional tagliatelle because we like the way the small bits of sauce stick to the ridges on the outside and get tucked inside the tubes. Since garganelli are also a specialty of Bologna, we think that we haven’t done too much injustice to tradition. To make this shape you’ll want to have a thin plastic pen on hand. We remove the ink cartridge just to be safe, and you might want to do the same.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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 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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.