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Umido di Cipolla

Umido di Cipolla

Super easy, surprisingly sophisticated. I cooked my tomatoes in the olive oil instead of blanching them, and pureed everything in a blender

Pesto Trapanese

Super easy, surprisingly sophisticated. I cooked my tomatoes in the olive oil instead of blanching them, and pureed everything in a blender

Tomato and Egg Bake

Tomato and Egg Bake

NYT Cooking: The star here is guanciale, which is cured jowl. It is increasingly easy to find, but if you don't have it, use pancetta or even bacon. (It won't be authentic, but it will be really good.)

Pasta Alla Gricia

NYT Cooking: The star here is guanciale, which is cured jowl. It is increasingly easy to find, but if you don't have it, use pancetta or even bacon. (It won't be authentic, but it will be really good.)

Fat Noodles with XO Sauce - Lucky Peach

Fat Noodles with XO Sauce - Lucky Peach

Salmorejo, gazpacho's richer, deeper cousin, is a cool and creamy tomato soup – often topped with egg and jamón ibérico – that transcends seasonality.

Spanish Chilled Tomato Soup (Salmorejo)

Salmorejo, gazpacho's richer, deeper cousin, is a cool and creamy tomato soup – often topped with egg and jamón ibérico – that transcends seasonality.

Garlic Noodles with Prawns. Simple flavors relying on fresh garlic and high quality butter.

Garlic Noodles with Prawns. Simple flavors relying on fresh garlic and high quality butter.

This is a lighter, brighter version of the classic Italian pasta dish. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will think you slaved for hours when really, you slaved for about 20 minutes. (Photo: Jim Wilson/The New York Times)

This is a lighter, brighter version of the classic Italian pasta dish. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will think you slaved for hours when really, you slaved for about 20 minutes. (Photo: Jim Wilson/The New York Times)

Casarecce is a short rolled pasta whose scroll-like shape invites sauces into its every nook and cranny. Chef Evans made his original ragù with ground goat meat and a homemade goat’s-milk ricotta, which, if they’re available in your area, are worth trying for their earthy flavor.

Casarecce Ragù with Ricotta

Casarecce is a short rolled pasta whose scroll-like shape invites sauces into its every nook and cranny. Chef Evans made his original ragù with ground goat meat and a homemade goat’s-milk ricotta, which, if they’re available in your area, are worth trying for their earthy flavor.

Yibin "Kindling" Noodles, a recipe on Food52

Yibin "Kindling" Noodles

Yibin "Kindling" Noodles, a recipe on Food52

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