Another perfect recipe from the master herself, Marcella Hazan.
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Pasta, garlic, tomato, olive oil, basil. All ingredients I immediately associate with Italy. Also almost the sole list of ingredients in this recipe.
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A plant-based Hungarian main dish — Mushroom Paprikash — with onions, sour cream, and dill.
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The short version of this recipe is: potato and cheese-filled dumplings with sautéed onions and herbs, doused in melted butter.
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Fresh pasta feels like such a treat, and the process can be truly meditative.
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A hearty sauce of eggplant, tomato, and chili pepper to top fresh or factory-made pasta.
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I cannot tell you how in love with this lasagne I am. It is a multi-step process and an all-day affair, but it is also one of the most delicious things I have eaten in my life.
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I think I found the perfect use for my pasta maker. Homemade ravioli is so delicious and versatile, and totally worth the time and effort. Especially topped simply with a brown butter sauce and filled with savory mushroom and ricotta filling.
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Finished with gruyere and caramelized onions this spaetzle recipe is a savory, sweet, and wonderfully warm, surprisingly simple noodle dish. Baked until creamy and melted to perfection, I highly recommend the combination.
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We didn't get a chance to make Schnitzel last year, too much summer travel to fit in all the recipes. I hadn't even planned to make it this year, thinking it would be complicated or take too long. I was wrong! So easy, so quick, so delicious.
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