Everything I know about pasta I learned from working with Mario and his team of chefs at Del Posto, Babbo, and Lupa. Through them, my eyes were opened to the beauty and complexity of pasta. At the Pizzeria, Nancy had already elevated pizza to exactly where she wanted it to be, and after my Del Posto experience, I knew I wanted to do the same thing at the Osteria with pasta. I can only hope that I have done “the family” justice, both in our pasta program at Mozza and with my attempts to pass that along to you.
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.