Let this one simmer and bubble all afternoon. That gives the beans plenty of time to become soft and creamy while the sweet browned onions melt into the rich bean broth. Your reward is a stew so thick you could stand a spoon in it and so hearty that the dreariest winter day will feel cozy.
Last week, while out for dinner at a little Italian restaurant in New York's East Village, our table of eight gazed at the last item on the chalkboard menu with a collective blank stare: "Cencioni Bolognese." Nobody, myself included, had ever heard of this pasta shape.
We turned on our heat for the first time last week. I generally like to try and hold off until the latest possible day in the season, when I can no longer tolerate chilly feet in the early mornings or evenings. There are many things I'm not overly frugal with, but utilities (and heat in particular) are something I watch like a hawk. The good news? On these crisp fall evenings, heat or no heat, mac and cheese pretty much always hits the spot.
Need a new pasta recipe that comes together in twenty minutes? This one-pot meal is not only fast, it's delicious. Roasted red peppers and sun-dried tomatoes are swaddled in a creamy sauce amped up with brie. It's guaranteed to be your new winter, spring, summer, and fall favorite.
This is one of those go-to weeknight meals that I can throw together with my eyes closed and one hand behind my back. Chewy pasta and gooey cheese are balanced out by a big helping of veggies with a little ground meat for protein. Add in a spicy kick and everyone leaves happy. Most of the ingredients are pantry staples at our house, and there's plenty of flexibility in the recipe to throw in whatever happens to be in season or on hand in your kitchen.
When one has fresh tomato sauce, homemade ricotta, and a huge haul of vegetables in one's fridge, a hearty lasagna is really the only possible course of action. If it doesn't yet feel quite autumnal enough to justify a plate of cheesy lasagna, that's fine — sneak a slice now and freeze the rest for meals to come.
Q: I've been given the task of creating a menu for my sister's upcoming wedding and I want to create a meal that's a little more creative and elegant. It's a low-budget, DIY wedding with a loose Italian theme for the food. I'm looking for seasonal, budget-friendly ideas for a pasta and salad bar to feed 150!
Pasta salads are infinitely flexible, delicious, and ready be dressed up. When I get a crush on a cheese or a vegetable the pasta salad plays impresario, showing off its charms. But I can get easily carried away; if goat cheese, why not Parmesan too? A handful of dried fruit, toasted pecans, three cruciferous vegetables, and a gilding of bacon, and pretty soon we're in the third ring of a salad circus.
While elaborate salads are delightful, there are times, like right now in picnic season, when it is better to strip it down to the basics and keep it simple. This reader favorite has a mere handful of ingredients, but they're winners — feta, olives, snap-tender broccoli, and colorful pasta. This is the easy pasta salad party you need this week.