Photo by Wyatt Counts
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Turn humble onions into this thrifty yet luxe pasta dinner.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.