Anchovy, Tomato and Tuna Rigatoncini
Anchovies rule. They’re the not-so-secret secret ingredient, the unsung heroes working their magic in the background. If your friends or family claim they don’t like them, just don’t tell them....
Nate’s Sicilian Pantry Pasta
4 to 6 servings Ingredients Salt ¼ cup extra virgin olive oil, divided, plus more for finishing ½ cup breadcrumbs, ideally made from stale bread 1 onion, chopped Freshly ground black pepper 3 cloves garlic, minced 1 pound long pasta, like bucatini ½ teaspoon chili flakes (adjust to taste) 1...
DeLasagna! DeLaurenti’s New House-made Lasagna
The best lasagna isn’t complicated; it just takes time. Here’s what you need: slow-cooked, deeply flavorful ragù, fresh pasta, and a blend of cheeses that taste great and melt to creamy perfection. Achieve the right balance of sauce, filling and pasta....
King of Mushrooms:
King of Mushrooms: The Mysterious and Elusive Truffle The Italian harvest of the prized white truffle begins in October Tartufi hunters in Italy use a knee-high, curly-furred dog called a Lagotto Romagnolo to help them find the elusive white truffle buried in the forest duff....
Tortellini in Brodo
Tortellini in Brodo, or broth, is a simple, classic Italian soup. With just a few high-quality ingredients, and 15 minutes, you can serve a dinner that is both satisfying and hearty. Homemade chicken broth is best, but Aneto Chicken Broth has that genuine homemade flavor....
PAPPARDELLE WITH CHANTERELLES & GUANCIALE
For wild mushroom hunters, the first rains of fall signal the treasured time when golden chanterelles carpet the forest floor. At the Pike Place Market, you can find baskets overflowing with the freshly-plucked gems....