European
The Hyper-Regional Pizza Style You've Never Heard Of
Trenton isn't nearly as famous for its "tomato pies" as Philly is for its cheesesteaks. And that's just plain silly.
The Secret to Making Wood-Fired Pizza at Home
You don't need to drop thousands of dollars to score wood-fired pizza in your own backyard. All you need is a standard-issue kettle grill and one special piece of gear.
The Easiest Way to Make Stracciatella Ice Cream
Take a cue from the Italians and fill your vanilla ice cream with delicate shards of chocolate instead of chips.
How to Make a Creamy Italian Ricotta
If you have milk and cream, you're halfway there.
The Trick That Makes Red Peppers Even Better
No roasting required.
Ham Steaks With Curry Sauce (Jambon Le Tout Paris)
Cognac, cream, curry powder, and clarified butter all combine to make an intoxicating sauce for this heritage recipe for pan-seared ham steaks.
English Chili Sauce
Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.
Spicy Confit Chiles
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Food Processor Pizza Dough
This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.
Roasted Red Peppers and Cherry Tomatoes With Ricotta
At the height of summer, this is exactly the kind of simple, flavor-packed salad we want for dinner.
Mushrooms with Béarnaise Yogurt
A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.
Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik)
This classic Polish soup is the ultimate in summer refreshment.
The Best Way to Cook Whole Wheat Pasta
Just say no to limp, lifeless, mushy whole grain noodles.
How Much Do You Really Know About Italian Food?
It's mangia mania!
Chilled Summer Soups
With minimal cooking required, these refreshing soups rely on the season's newest power couple—fresh summer produce and your blender.
Victor Hazan on Marcella, Memory, and Their New (Recipe-Free) Book
Marcella Hazan's husband and longtime collaborator spoke to us about their new book, Ingredienti, why kale salads are a bad idea, and much more.
How to Make Anything and Everything (Bolognese! BLTs!) Halal
Yvonne Maffei has turned her wildly popular blog, My Halal Kitchen, into an eclectic new cookbook.
The Tomato Trick for Better Panzanella Salads
How do you make a great salad even greater? The secret is in the salt soak.
An Italian Cooking Legend's Love Letter to Parmigiano-Reggiano
An exclusive excerpt of Italian cooking legend Marcella Hazan's posthumously released book, Ingredienti, out today.
This Tomato Sauce Is So Simple, People Thought It Was a Hoax
Marcella Hazan's famous tomato, onion, and butter sauce seems impossible. Until you actually cook it.