Italian cuisine cuisine

Foolproof creamy roasted butternut squash risotto with toasted rice, hot stock, and mantecatura for perfect separate grains every time.

Silky creamy lemon gnocchi sauce that won’t curdle, made with starchy pasta water and off-heat whisking for perfect emulsion every time.

Fall-apart tender beef ragu over pappardelle pasta, achieved with searing and low-slow oven braising for restaurant-quality results at home.

Bright green basil pesto spaghetti using a blanch-and-shock trick to prevent browning. Perfectly coated twirly pasta with crunchy pine nuts and fresh Parmesan.

Master creamy Parmesan risotto with a simple trick: toast the rice first and add hot stock gradually for perfect al dente texture without gluey mess.

Foolproof cheesy eggplant rigatoni with a salting trick to eliminate bitterness and excess moisture for tender, flavorful pasta every time.

Perfect Penne Pomodoro with a glossy, emulsified tomato sauce that clings to every noodle using starchy pasta water—no more watery sauce!

Silky, clump-free creamy thyme pappardelle with a foolproof off-heat pasta water trick for perfect cheese emulsion.

Foolproof double-soak method for grit-free clams in a rich tomato sauce over al dente spaghetti. Perfect seafood pasta without the sand.

Vibrant pesto pasta with crisp-tender green beans using a quick blanch-and-shock method. Ready in under 25 minutes for weeknight dinners.