This is typical of Istrian preparations for the abundance of fresh seafood that blesses the region—fast, simple, and full of flavor. The longest step is cutting the pasta dough into diamond-shaped pasutice, which can be done hours ahead or frozen way in advance. (And though pasutice is the optimal and traditional pasta, linguine would be a fine substitute.) For the sauce itself, the cooking takes just minutes. Use your widest skillet, so the shellfish sauté and caramelize quickly in the dry pan, then cook them only briefly in the liquid, or they will become rubbery.
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.