Italian-American cuisine

A restaurant-quality zucchini lasagna designed to prevent sogginess by pre-roasting vegetables and using moisture-control techniques for perfect, stackable slices.

Learn how to make velvety, non-gummy risotto with roasted balsamic mushrooms and carrots using a warm-stock technique and gentle folding method.

Learn how to make the ultimate Crispy Baked Eggplant Parmesan with a special salt-sweating technique that prevents sogginess and ensures a firm, flavorful result.

A flavorful Italian sausage and penne pasta dish featuring a flash-wilting technique to prevent soggy spinach and ensure a perfect sauce consistency.

Learn the secret salt and drain technique to make perfect, non-soggy zucchini noodles with rich pesto and crunchy toasted breadcrumbs.

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.