Some people know the secret of adding a leftover parm rind to a pot of soup for subtle depth in flavor, but did you know you can make a delicious broth using just the rinds themselves? Perfect for an elegant and unexpected risotto, a warming bean soup, or tortellini en brodo, this is the cozy winter broth I never knew I needed.
It may not be the prettiest pasta you’ve ever seen (or have the prettiest name) but this virtuous sheet-pan pasta comes together so easily, and I promise you’ll be so proud of how many vegetables you ate. Also the leftovers are amazing.
On homemade baguettes of course. Picnic anyone?
Cannellini beans, bright greens and buttery crushed tomatoes create a heavenly sauce for pasta. A creamy red sauce without the cream, and dare I say better without it. The new vodka sauce is here – and it’s called Pink Greens & Beans.
I know it’s been a while, but what better way to welcome myself back than with a big bowl of pasta?
This is my favorite soup ever. An easy, satisfying and classic Italian dish. Comfort in a bowl – or in this case, a mug.
It’s Sunday morning and you want something delicious. Pancakes? Too much work. Crepes? Who do you think you are? The Dutch Baby is your solution.
I picked up Zoe Francois and Jeff Hertzberg’s brilliant book a few months ago, and I can honestly say I haven’t bought a baguette since.
When I first read about Marcella Hazan in the New York Times, I have to say I was skeptical. No olive oil? No garlic? Will my grandmother be angry? I hesitate to say a tomato sauce changed my life, but part of me kind of wants to make that claim
In this post, we’re going to revisit a classic recipe that has become a staple in my house.