This is a sauce my cousin's mother-in-law made. I had it for the first time 5 1/2 years ago and haven't made anything else since.
Author: Cass
Pizza fritta is one of the oldest forms of pizza, the classic street food of Naples, where it was easier to cook more using oil than managing a wood oven....
Author: Jamie Oliver
Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
Author: Ignacio Mattos
This dish is all about assembly, not time at the stove. Quickly sauté chickpeas and corn, then simply gather the supporting characters: lettuce, tomatoes,...
Author: Chris Morocco
Sprinkle the chives, sesame seeds, and flaky salt with abandon.
Author: Andy Baraghani
Bolognese is a hearty sauce that needs a toothy, wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni.-Mike Easton
Author: Chef Mike Easton