Everything I know about pasta I learned from working with Mario and his team of chefs at Del Posto, Babbo, and Lupa. Through them, my eyes were opened to the beauty and complexity of pasta. At the Pizzeria, Nancy had already elevated pizza to exactly where she wanted it to be, and after my Del Posto experience, I knew I wanted to do the same thing at the Osteria with pasta. I can only hope that I have done “the family” justice, both in our pasta program at Mozza and with my attempts to pass that along to you.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.