Spinach pasta is essential to Pasticciata Bolognese (page 200), but you can enjoy it in all the cuts and shapes of fresh pasta. It is best to start prepping the spinach well ahead of time, as detailed in the recipe, for the best texture. You can always freeze the dough until you need it. Spinach pasta is usually more moist than other fresh pastas and so will cook more quickly.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
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.