This ragù, in the tradition of Potenza (the capital of Basilicata), is a versatile sauce, equally delicious with cooked grains such as farro, wheat berries, or barley, or as a dressing for almost any pasta you choose. This recipe gives a combination I particularly love, with cooked farro stirred into the pot of ragù just before serving. The nuttiness of the grain and the earthiness of the pork sauce are flavors that remind me of the bountiful Sunday and holiday dinners that are traditional in the lower part of the peninsula. And though it is a dish steeped in old traditions, it is healthful and economical, and will certainly shine on today’s table, for any occasion.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.