A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.
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?”
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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!
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.