In this typical Northern Italian entrée, polenta is topped with a rich and meaty ragù. Begin preparing the dish one day before you plan to serve it.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
An elegant, satisfying dinner in under 30 minutes.