I get really excited to be able to offer something that other restaurants are not offering, and that our clientele is not familiar with. So I was really excited when I was introduced to Spaghetti alla Gricia, spaghetti with guanciale and—depending on who you ask—maybe onion on a recent trip to Rome, at a trattoria known for traditional renditions of classic dishes, Al Moro. Alla Gricia is also known as “Amatriciana in bianco” because it is a “white,” tomatoless version of that classic pasta dish. This is one case where I feel that substituting pancetta for guanciale just won’t do. If you can’t get guanciale where you live, find a mail-order source for it. It’s worth it. And until the guanciale is delivered, make something else.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.