This skillet pasta is the epitome of good everyday Italian cooking. It is fast—everything, including the dried gramigna pasta, cooks in less than 10 minutes. The ingredients are right out of the pantry and fridge. And when you put them all together—the textures and tastes are in perfect balance. When dishes are so simple, every ingredient is very important. Here the feel and texture of curly gramigna pasta plays an important role, so do try to find it (see Sources, page 340). Other pastas, such as elbows, shells, or small pennette, will be delicious, but gramigna is used in Maremma, and I love it.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.