Keep these ingredients stocked in your pantry, and a briny, flavor-packed, classic Italian pasta will always be a dinner option.
Author: Anna Stockwell
Author: Virginia Burke
Author: Elena Faita-Venditelli
Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.
Author: Donna Hay
On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods-most notably holishkes, but also kreplach, stuffed peppers, and strudels-are served to symbolize abundance....
Author: Sharon Lebewohl
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Author: Anna Stockwell
Author: Sal Marino
Author: Sue Zemanick
Author: José Andrés
Author: Thomas Rau, M.D.
Author: Jamie Oliver
Author: Melissa Roberts
Nduja is a spicy, spreadable, fully cooked sausage; you'll find it at some Italian specialty stores.
Author: Nick Nutting
Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
Author: Sheila Lukins
Author: David Kamen
Author: Bon Appétit Test Kitchen
Author: Mary Alberghetti
Author: Ian Knauer
Author: Gina Marie Miraglia Eriquez
Think of this as Indian-spiced ketchup, and use it in all the same ways.
Author: Rebecca Collerton
Author: Jamie Elizabeth Flick
Author: Bon Appétit Test Kitchen
Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.
Author: Andy Baraghani
Author: Paul Grimes
Author: Maggie Ruggiero
Author: Gerard Maras
Author: David Chang