Baked Ziti (aka Ziti al Forno)
There has to be a million baked ziti recipes out there, so why do you need another one? Answer: too many recipes overcook the pasta! …
Risotto ai Funghi Porcini
A version of this family recipe for risotto ai funghi porcini originally appeared in the New York Times, written by our founder Beatrice: “When my …
Parmesan Rind Broth
This parmesan rind broth is like a cheat code. It instantly adds an irresistible umami, salty, cheesy depth to whatever you’re cooking. There’s no better …
Fresh Tomato Risotto
When we read on the NYTimes that David Tanis’ Fresh Tomato Risotto made Melissa Clark “rethink her life”, we just had to try it for …
Farmer Pasquale’s Pasta Recipe
Named after the shoemakers of Campania, Pasta allo Scarpariello (skar-pah-ree-hello) is the creamiest and most flavorful pasta al pomodoro you’ve ever had in your life. …
Pasta allo Scarpariello
Pasta allo Scarpariello is a very tomatoey pasta al pomodoro with all the creaminess of grated parm. Is there anything more comforting than these three …
Porcini Mushroom Lasagna
This porcini mushroom lasagna is right up there among the most delicious things we’ve ever made. It combines two of our favorite umami-laden sauces: meaty …
Risotto with Balsamic Radicchio
Radicchio is all the rage these days, but that’s old news for Italians. This beautiful bitter vegetable has been the star of Italian winter recipes …
Hazelnut Cheese Crostini with Porcini Mushrooms
Next time you serve a jar of Porcini sott’olio as part of your aperitivo spread, take a few minutes to make these hazelnut-cheese crisps. There’s …
The Original Zucchini Pasta: Spaghetti alla Nerano
Some form of zucchini pasta crops up in the gastronomic zeitgeist every few years. First we had the abominable “zoodle” craze, then Meghan Markle’s “zucchini …