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If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.
4.0
(3.89)
Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.
4.0
(3.93)
We spoke with Jon Shook and Vinny Dotolo about their new Italian restaurant, Jon & Vinny's, Italian food in California, and how to make red sauce and pizza dough like grandma.
Elyssa Goldberg
You don’t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.
4.0
(3.9)
Easy
Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.
4.0
(4.11)
This tiramisu recipe is about a delicate touch—especially when it comes to the mascarpone mixture. It will curdle if overmixed.
4.0
(3.88)
Our readers weren't sold on the chicken livers in our Ultimate Bolognese Sauce. So we asked chef Mike Easton to explain why chicken livers are so essential to his genius recipe.
Christina Chaey
Quick
Garlicky, pungent ramps set off pesto pyrotechnics.
4.4
(4.36)
This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here.
3.7
(3.66)
Vegan
This recipe yields a thin, crisp pizza crust (as opposed to puffy and chewy).
3.0
(2.95)
Reserve any leftover chile oil for drizzling over grilled fish, vegetables, or greens.
5.0
(5)
Quick
Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.
3.4
(3.4)
Leftover sauce? Bring a pot of water to boil: It’s pasta night.
4.0
(4.13)
Easy
This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.
4.0
(3.77)
Quick
No nduja? Just add an extra glug of olive oil along with some red pepper flakes.
4.3
(4.32)
Quick
We’re into the ruffles-on-ruffles look you get from using savoy, but green cabbage is great in its place.
4.0
(4.19)
Easy
Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.
4.0
(4.07)
Quick
The butter (yep, a whole stick) mellows the tart lemon sauce and is key to the finished texture.
3.5
(3.52)
Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.
3.6
(3.64)
This rice is so self-sufficient it doesn't need your constant attention, and it's happy to share the spotlight with a nutty green sauce.
3.5
(3.48)
A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.
4.4
(4.44)
Quick
Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.
3.0
(3.12)
You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.
3.7
(3.72)
The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.
3.6
(3.57)