One of those wonderful from-the-pantry pasta dishes that can be prepared in the time it takes to boil the water and cook the pasta. Canned tuna is not only acceptable but necessary; but the ideal tuna here would be that taken from the tuna’s belly, the fattiest part, and cured (preferably by your Sicilian grandmother) in great olive oil. Assuming you don’t have that, buy tuna packed in olive oil from Italy or Spain. (In a serious specialty store, you might find belly tuna—probably labeled ventresca—packed in olive oil. It’s dynamite.) What you’re looking for is dark, soft meat that will flake nicely and add its rich flavor to the sauce.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.