Garganelli, which comes from the word gargala, meaning “trachea,” are hollow ridged tubes, similar to penne. We prefer garganelli for our ragù bolognese (see page 189) over the more traditional tagliatelle because we like the way the small bits of sauce stick to the ridges on the outside and get tucked inside the tubes. Since garganelli are also a specialty of Bologna, we think that we haven’t done too much injustice to tradition. To make this shape you’ll want to have a thin plastic pen on hand. We remove the ink cartridge just to be safe, and you might want to do the same.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.