Plus Sara Jenkins' theory on what makes Italian food Italian
From homemade ravioli to 15-minute pasta e fagioli
Two ingredients, a whole world of difference
The Lebanese dish Chef Sara Jenkins grew to love (the spicy butter helps)
The latest issue of Short Stack points to yes
And what you should do with it.
No one will blame you for not wanting to abandon hot, melty cheese for a party
“I’m sorry, I can’t go out—I have to tend to my ragu”
4 pounds of semolina flour + 3 days + 2 butter sauces
An all-in-one, almost one-pot dinner
Almost as easy as boiling noodles
Okay, okay you will have pasta *once*
After a week of busy cooking, here's something simple (and cheese-topped!)
But if you do, make white truffle butter
Save the worrying for the turkey (and pie)
And, of course, plenty of cheese and milk
Sweet squash, earthy sage, and salty Parmesan are crowd-pleasers
And into breadcrumbs that aren't bread at all
A love match between two pantry staples
Straight from our co-founder Merrill
There's a reason one-pan pasta was the "it" dish
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