What to Cook (Page 321)

The Guide to Foil-Wrapped Italian Chocolates
Italy Week

The Guide to Foil-Wrapped Italian Chocolates

We taste-tested all of the Italian chocolates so you don't have to (it's a job, but someone has to...

by:  Leslie Stephens
April  7, 2016
Make Tofu's Texture Immediately More Appealing, with One Step
Tofu

Make Tofu's Texture Immediately More Appealing, with One Step

Don't like the texture of tofu? This recipe will change your mind. (Pinky swear!)

by:  Gena Hamshaw
April  7, 2016
5 Tips for Making Pizza the Roberta's Way
Italy Week

5 Tips for Making Pizza the Roberta's Way

We went behind-the-scenes with Roberta's Anthony Falco to learn their pizza-perfect secrets.

by:  Azora Zoe Paknad
April  7, 2016
The Simple Pleasure of Everyday, 5-Ingredient Italian Bread
Italy Week

The Simple Pleasure of Everyday, 5-Ingredient Italian Bread

Simple to make, simple to eat, and my grandfather's legacy.

by:  Francesca Andreani
April  6, 2016
A Chef's Desert Island Pasta
Olive Oil

A Chef's Desert Island Pasta

The pantry meal Sara Jenkins couldn't live without.

by:  Sara Jenkins
April  6, 2016
The Venetian Cookie that Made it All the Way to Guatemala
Italy Week

The Venetian Cookie that Made it All the Way to Guatemala

It was years before I learned the cookies in my grandmother's kitchen were from 6,000 miles away.

by:  Leslie Stephens
April  6, 2016
Pizza Dough You Can't Mess Up
Italian

Pizza Dough You Can't Mess Up

Pizza dough, willy nilly.

by:  Azora Zoe Paknad
April  6, 2016
Canned Tomatoes, Our Pantry Hero, and 13 Ways to Use Them
Tomato

Canned Tomatoes, Our Pantry Hero, and 13 Ways to Use Them

Have a can of tomatoes in your pantry? Lucky you!

by:  Caroline Lange
April  5, 2016
The Elements of Pizza: Our Resident Pizzaiolo Expands Her Repertoire
Italy Week

The Elements of Pizza: Our Resident Pizzaiolo Expands Her Repertoire...

Our Software Engineer Micki took Ken Forkish's "The Elements of Pizza" for a test drive. Here's her...

by:  Micki Balder
April  5, 2016
Dinner Tonight: Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata
Pea

Dinner Tonight: Seared Sea Scallops with Gingered Pea Purée and Cilantro...

A name fit for a restaurant; a dish fit for a Tuesday.

by:  Annie Crabill
April  5, 2016
A Torta della Nonna that My Nonna Never Made
Pine Nut

A Torta della Nonna that My Nonna Never Made

My nonna was not a baker, but this Grandmother's Cake makes me think of her nonetheless.

by:  Rebecca Salisbury
April  4, 2016
8 Ways to Bring Out the Best in Any Jar of Olives
Olive

8 Ways to Bring Out the Best in Any Jar of Olives

How to make that forgotten jar of olives sing.

by:  Caroline Lange
April  4, 2016
7 Vegetables Italians Do Best, and 20 Ways to Make Them
Spring

7 Vegetables Italians Do Best, and 20 Ways to Make Them

There are some vegetables that Italians do better than anybody else.

by:  Caroline Lange
April  4, 2016
Eat this Seafood Salad and Pretend You're in Cinque Terre
Octopus

Eat this Seafood Salad and Pretend You're in Cinque Terre

Fresh octopus + herbs (+ rosé) = heaven.

by:  Leslie Stephens
April  4, 2016

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