Delfina is one of my favorite restaurants in San Francisco, and it happens to be just two doors down from the Market! Although much of their menu changes daily, this spaghetti is always on offer, and I think it’s one of the best things they make. It’s a great example of how a few high-quality ingredients (most of them pantry items) can come together for a simple but nourishing meal. Chef-owner Craig Stoll was generous enough to share his recipe. Craig employs the classical Italian technique of par-cooking the pasta and then finishing the cooking with the sauce. This not only thickens the sauce but also lets the sauce cook into the pasta. He says, “The result should be juicy and shiny and full of flavor, but with no residual sauce. All of the sauce should be contained within the body of the spaghetti. The last bite of pasta should bring the last bit of sauce with it.”
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.