Orecchiette Pasta with Sausage and Kale

This Sausage and Kale Orecchiette is a great weeknight meal. It uses just a few ingredients and can be made quickly. Great for kids, too!

Continue reading “Orecchiette Pasta with Sausage and Kale” »

* This article was originally published here

Welcome to What We’re Cooking This Week, a weekly love letter from our recipe developer Emma Laperruque, all about what the Food52 team is cooking and craving off-hours (with a few snacks for thought, too).


I stumbled upon a Thanksgiving recipe that I can’t stop thinking about: ice cream pumpkin pie (or pumpkin ice cream pie, whichever name floats your boat). It comes by way of Food52 veteran Brette Warshaw, whose newsletter What’s the Difference? you should 100% sign up for if you haven’t already.

Read More >>

* This article was originally published here

5 Ways to Gussy Up a Jar of Pasta Sauce

While we love making homemade sauce, there’s no shame in the jarred pasta sauce game! Jarred sauce has saved many weeknight meals, and today we’re sharing our top five favorite tips on how to dress it up!

Continue reading “5 Ways to Gussy Up a Jar of Pasta Sauce” »

* This article was originally published here

Valerie Brunmeier’s Cheesy Taco Pasta Skillet

Tacos and pasta! Why didn’t we put these two together before? This one-skillet dish full of Southwestern flavors and pasta comes together in a flash with pantry staples. Your new favorite weeknight go-to!

Continue reading “Valerie Brunmeier’s Cheesy Taco Pasta Skillet” »

* This article was originally published here

The Braised Onion Pasta I Only Make for People I Love

There are, for me, two kinds of recipes, one for each mood: The first kind is quick and easy, like the 30-minute lemon chicken I make when I come home from work hungry and don’t want to think too hard about what I’m feeding myself. The second is for when I’m feeding someone else, usually something special I’m excited to share; these take more time, and just a little bit more care.

Like this braised onion pasta, which takes at least two hours to prepare. Even longer if you’re making fresh pasta (which, for this recipe, I always do).

Read More >>

* This article was originally published here

A few things you should know about me:

  1. I love a pasta trick, whether it pertains to a plating strategy, boiling techniques, or an especially clever sauce idea.
  2. Waiting for dinner to cook after a long day at work makes me irrationally cranky and typically results in such aggressive snacking that I’m no longer hungry.
  3. There’s always at least one can of tuna, packed in olive oil, hanging out in my pantry.

So I consider Marcella Hazan’s lesser-known brilliant recipe—not that I don’t love that other one!—for fettuccine col sugo di tonno con aglio e panna to be something of a trifecta.

Read More >>

* This article was originally published here

Hi! Welcome back to What We’re Cooking This Week, a new weekly letter from our kitchen to yours. Or, new-ish—this is our fifth week in the series, and it’s already inspired me to do something I haven’t done in a long, long time:

Make new recipes during the workweek.

Read More >>

* This article was originally published here

This past New Year’s Eve, I hosted a pasta party. It was exactly what it sounds like: me, cooking more noodle courses than my three guests could possibly eat in the hours we spent huddled around my kitchen table, and quite a bit of Parmesan.

As the evening progressed, my stock of reserved pasta water grew as murky and expansive as my guests’ conversation (blame our local liquor store’s sale on sparkling wine). Some amount of bucatini all’Amatriciana, rigatoni with fresh basil pesto, and aglio e olio e salsicccia later, I found myself with a full jar of the starchy stuff.

Read More >>

* This article was originally published here

If asked: What’s your favorite type of pasta? I’d have a tough time responding.

First off, I have no authority on the subject. I’m less Italian than a slice of Sbarro baked-ziti pizza at a thruway rest stop, aka not at all. My mom, however, grew up in the Bronx, part of an Irish community that borrowed family recipes from their better-fed Italian neighbors. She makes a killer lasagna. I can guarantee there are at least two in her freezer right now, plus extra tomato sauce “just in case.”

Read More >>

* This article was originally published here

The Umami-Packed Pasta I Cook When I’m Home Alone

Table for One is a column by Senior Editor Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


The very first piece I wrote for Food52 was about how much I used to hate eggplant. It took a simple salad—which you can make from start to finish in a quarter sheet pan—for me to finally gain an appreciation for the bitter nightshade fruit. (Yes, eggplant is botanically a fruit, technically a berry.)

Read More >>

* This article was originally published here

Facebook Comments

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.
Home Privacy Policy Terms Of Use Medical Disclaimer Anti Spam Policy Contact Us Affiliate Disclosure Amazon Affiliate Disclaimer DMCA Earnings Disclaimer
Skip to toolbar