Italian-American cuisine

Learn the secret to a never-watery cream sauce with this Tuscan Kale and Tortellini recipe featuring a thick, velvety emulsion and crispy bacon.

Learn the secret to perfect Spinach and Ricotta Stuffed Shells with a triple-drain method that prevents soggy pasta and ensures a rich, creamy filling every time.

A structurally sound mushroom and spinach lasagna that uses a high-heat searing technique and moisture-removal steps to prevent a soggy bottom.

A foolproof mushroom risotto recipe that uses a temperature-controlled stirring method to ensure a creamy texture without the rice becoming gummy or mushy.

Learn how to make restaurant-quality Fettuccine Alfredo with a silky, velvety sauce that never clumps or breaks using a secret pasta water technique.

Master the art of zucchini risotto with this two-part method that ensures a vibrant green color and perfect al dente texture without the mushiness.

A foolproof creamy spaghetti carbonara recipe featuring sweet peas and a silk-smooth sauce made with heavy cream and a temperature-control technique to prevent scrambled eggs.

A restaurant-quality creamy red pepper pasta featuring a thick, velvety sauce made with roasted peppers, ricotta, and heavy cream that perfectly clings to every strand.

Learn how to make juicy, tender chicken meatballs in a rich Tuscan cream sauce with sun-dried tomatoes and spinach. A foolproof recipe that prevents dry or rubbery meat.

Learn how to make a restaurant-quality Chicken Piccata with a silky, glossy lemon caper sauce that never turns out watery.