Grains

Aglio e Olio (Garlic and Oil Pasta)

Baked Ziti

The weeknight lasagna — same concept, half the effort.

Cacio e Pepe

Fettuccine Alfredo

The real Alfredo — just butter, Parmesan, and pasta water. No cream.

Lo Mein

Stir-fried egg noodles with vegetables and a savory sauce.

Midnight Pasta (Pantry Pasta)

Anchovies, garlic, chili, breadcrumbs — a late-night masterpiece from the pantry.

Pasta al Burro (Butter and Parmesan Pasta)

The Italian child's comfort food. Deceptively simple — technique is everything.

Pasta al Pesto Genovese

Fresh basil pesto — the raw sauce that needs no cooking.

Pasta e Fagioli

Italian pasta and bean soup — hearty, cheap, and deeply satisfying.

Pasta Primavera

Spring vegetables tossed with pasta in a light garlic-olive oil sauce.

Penne all'Arrabbiata

Angry pasta — spicy tomato sauce with garlic and chili.

Spaghetti al Limone

Bright lemon, butter, and Parmesan — a 3-ingredient sauce that feels luxurious.

Spaghetti Pomodoro

The benchmark tomato pasta. San Marzano, basil, olive oil — nothing to hide behind.

Spaghetti Puttanesca

Bold, briny, and spicy — olives, capers, anchovies, and tomato.

Stovetop Mac and Cheese

Béchamel becomes Mornay becomes the best mac and cheese you've ever made.

Bucatini all'Amatriciana

Guanciale, tomato, Pecorino, chili — one of Rome's four canonical pastas.

Dan Dan Noodles

Sichuan street food — spicy, nutty noodles with seasoned pork and chili oil.

Orecchiette with Sausage and Broccoli Rabe

A southern Italian classic — spicy sausage, bitter greens, garlic, chili.

Pasta alla Gricia

Carbonara without the eggs — guanciale, Pecorino, black pepper. Rome's oldest pasta.

Pasta alla Norma

Sicily's signature pasta — fried eggplant, tomato, basil, ricotta salata.

Penne alla Vodka

Creamy tomato sauce with a vodka kick that balances richness and acidity.

Potato Gnocchi with Brown Butter and Sage

Pillowy potato dumplings in nutty brown butter — a masterclass in gentle handling.

Spaghetti alle Vongole (Clam Pasta)

Clams steamed open in white wine and garlic, tossed with spaghetti.

Spaghetti Carbonara

Eggs, guanciale, Pecorino, black pepper. No cream — ever.

Lasagna Bolognese

The real deal — ragù bolognese, béchamel, fresh pasta sheets, layered and baked.

Pappardelle with Short Rib Ragù

Rigatoni alla Genovese

Naples' secret masterpiece — a 4-hour onion ragù that melts into sweet, silky sauce.

Arroz con Pollo

Latin American chicken and rice — a one-pot meal that feeds a crowd.

Classic Fried Rice

Day-old rice, high heat, and the sear-and-toss technique.

Coconut Rice

Fragrant, slightly sweet rice cooked in coconut milk.

Congee (Rice Porridge)

Rice cooked until it breaks down into a silky, comforting porridge.

Fried Rice

Kimchi Fried Rice

Funky, spicy, and topped with a runny fried egg.

Mexican/Spanish Rice

Tomato-tinted rice toasted in oil — the essential taco night side.

Onigiri (Japanese Rice Balls)

Shaped rice balls with savory fillings wrapped in nori — Japan''s perfect portable meal.

Perfect Steamed Rice (Absorption Method)

The foundation of half the world's meals. Master the absorption method.

Rice Pilaf

Toasting rice in butter before adding liquid — the pilaf method.

Cacio e Pepe Risotto

The cacio e pepe flavor profile applied to risotto — creamy, peppery, cheesy.

Mushroom Risotto

Risotto alla Milanese (Saffron Risotto)

Golden saffron risotto — the traditional accompaniment to osso buco.

Chicken Biryani

Layered, fragrant, saffron-scented rice with spiced chicken — India's most celebrated dish.

Seafood Paella

Saffron rice with seafood, cooked in a wide pan to develop the prized socarrat (crispy bottom).

Creamy Polenta