Classic Marinara Sauce Recipe
NYT Cooking: Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so th...
Roberta’s Pizza Dough Recipe
This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week
Pressure Cooker Ragù Bolognese Recipe
I haven't actually kept track of what the trigger is that leads me to make ragù Bolognese year after year, like clockwork. Good thing I love the stuff. This year, in the midst of some epic pressure cooker testing (stay tuned for the results), I decided to see if I could adapt the recipe to work in a pressure cooker, hopefully cutting down on cooking time while building flavor in the process.
Ultimate Pizza Sauce Recipe - Food.com
This pizza sauce recipe was given to me as a wedding present, written on the inside cover of a pizza cookbook. It is thick, saucy, spicy and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and put it in Ziploc bags in my freezer.
<p>Soup and wine don't marry well when the combination is simply broth against liquid. When the soup has ample flavor and texture, as is the case here, however, the wine is a pleasant point of difference. The green flavors of the zucchini, green beans, chard and pesto call for an assertive Sauvignon Blanc. Dependable: Sauvignon Blanc from New Zealand or California. Daring: lightly herbal Merlot.</p>