Homemade Tagliatelle
In addition to tagliatelle, use this rich pasta dough to make all the forms of filled pasta from Emilia-Romagna—anolini, cappellacci, tortelli, and tortellini—that I detail later in the chapter.
The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.
This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.