Pasta made from scratch delivers eggy-rich ribbons with springy yet delicate chew. But what if, instead of a pasta roller, you have only a rolling pin?
We’d heard about pasta cooked in red wine, but its tannic flavor and gray color left us cold. Could white wine come to the rescue?
Our goal was the richest, most savory interpretation of this famous meat sauce. But how many meats did that require—and would the dairy have to go?
To fine-tune this classic combination, we first needed to tame broccoli rabe’s bitter edge.
The key to creamy but firm lentils lies in the relationship between legume and salt.
What's the secret to transforming two heavyweight ingredients-flour and potato- into featherweight dumplings? It comes down to the simplest of strategies: precision.
Ever made a vegetable lasagna that wasn't laden with watery vegetables and dry, grainy patches of cheese? Neither had we.
Replicating the complex flavors of this Southeast Asian staple took some thoughtful shopping. But the real challenge was producing firm grains of rice without the usual overnight chill.
When the original primavera method took hours—and produced washed-out vegetables and stodgy sauce—we found inspiration in an entirely different classic.
Making a true, long-simmered Italian meat sauce means tending the pot for hours. Is it possible to achieve deep, satisfying flavor in just 30 minutes?
Cooking beans and rice in a single vessel sounds like a straightforward one-pot meal—that is, until both elements cook up mushy and bland.
Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.
Unaccustomed to the spotlight, lemon can turn temperamental in this quick-hit Italian classic—unless you provide it with the perfect costars.
Meatballs and tomato gravy are the ultimate comfort food, except when you're the cook. To cut the fuss, and still feed a crowd, we start by turning on the oven.
Classic risotto can demand half an hour of stovetop tedium for the best creamy results. Our goal was five minutes of stirring, tops.
For the ultimate creamy texture and deep corn flavor, traditional polenta requires lengthy cooking and lots of stirring. Could we keep the creaminess but pair down the cooking time?
Tomato sauce is almost never the right choice for capitalizing on this pasta’s robust flavors.
In New Orleans, cooks transform inexpensive dried beans into a creamy, smoky stew. So why is it so hard to translate this dish once you cross the state line?
Follow these steps to prepare long-grain rice with distinct, separate grains that do not clump together.
Adding a little salt when rehydrating dried bean makes all the difference when it comes to texture.