Italian-American cuisine

Learn how to make the perfect crispy pan-seared meatballs with a zesty marinara sauce. This recipe uses a high-heat technique and breadcrumb coating to prevent mushy results.

Learn how to make a thick and meaty Spaghetti Bolognese that never turns watery. This recipe uses a reduction technique and grated carrots for a restaurant-quality sauce.

Learn how to make a restaurant-quality creamy pasta sauce that never turns watery using the starchy pasta water method and tomato paste for a thick, velvety finish.

Learn the Pan-Sear Lock technique to create firm, juicy meatballs that never get soggy. This skillet recipe uses a high-heat sear to trap juices and flavor.

Learn how to make perfect skillet gnocchi that are crispy on the outside and pillowy on the inside. This one-pan recipe uses a searing method to prevent gummy pasta.

Learn how to make restaurant-quality Creamy Salmon and Spinach Gnocchi. This recipe uses a pan-searing technique to ensure your gnocchi is never gummy or mushy.

A foolproof recipe for creamy salmon fettuccine featuring a thick, restaurant-quality lemon cream sauce that never turns watery thanks to a specific reduction technique.

Learn how to make crispy pan-seared gnocchi with asparagus and bacon using a skillet-only method that prevents mushy texture.

Learn how to make the perfect Skillet Baked Rigatoni with a rich meat sauce and melted mozzarella. This method prevents mushy pasta for a restaurant-quality finish.

Learn the secret to non-soggy pasta with this Orecchiette and Seared Sausage recipe. Master the art of emulsifying pasta water and sausage fat for a glossy, restaurant-quality finish.