This is a very rich pasta dough, as made in Emilia-Romagna. My feeling is if you’re taking the trouble to make fresh pasta, it ought to be sensational. This recipe meets that qualification. If this is the first time you’ve made fresh pasta, allow extra time; the rolling process takes some getting used to. But the dough is very sturdy and can be worked over and over, so eventually you’ll get it right. And, believe me, it will be easier each time you do it.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.