Tag: pasta

Aglio e Olio (Garlic and Oil Pasta)

Baked Mac and Cheese (American Classic)

Creamy béchamel-based mac and cheese with a golden breadcrumb crust.

Baked Ziti

The weeknight lasagna — same concept, half the effort.

Bucatini all'Amatriciana

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

Cacio e Pepe

Dan Dan Noodles

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

Fettuccine Alfredo

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

Fresh Egg Pasta with Pork Ragù

The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.

Fresh Mozzarella and Caprese

The touchstone cuisines of Western cooking — fresh pasta, cassoulet, charcuterie, and the traditions of France and Italy.

Lasagna Bolognese

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

Lo Mein

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

Mac and Cheese (from Mornay Sauce)

Midnight Pasta (Pantry Pasta)

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

Minestrone Soup

Where every culinary journey begins — knife skills, mise en place, and the vegetable techniques that form the foundation of all cooking.

Mushroom and Lentil Bolognese

Orecchiette with Sausage and Broccoli Rabe

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

Pappardelle with Short Rib Ragù

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 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.

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.

Pastry Foundations

Pâte brisée, choux, pastry cream, caramel, crème anglaise, and tempered chocolate — the building blocks of every dessert.

Penne all'Arrabbiata

Angry pasta — spicy tomato sauce with garlic and chili.

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.

Rigatoni alla Genovese

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

Shrimp Scampi

Spaghetti al Limone

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

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.

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.

The Art of Plating: A Practical Guide

The art of composed plates — multi-component timing, plating principles, and restaurant-level presentation at home.

The Five Mother Sauces

The five mother sauces of classical French cuisine — béchamel, velouté, espagnole, hollandaise, and tomato. Master these and you unlock hundreds of variations.

Vinaigrettes & Emulsions

Classic vinaigrette, Caesar, aioli, romesco — plus the science of emulsions that connects dressings, mayonnaise, and hollandaise.