Creamy, rich sea urchin roe—better known by sushi lovers as “uni”—makes one of the most extraordinary sauces for pasta that I know, exotic Italian comfort food. We serve different versions in the restaurants, but this is my favorite because it keeps the roe intact. The heat of the pasta “cooks” the roe and each sac is broken only by your fork, allowing you to control the richness of each bite. If you do not have access to live sea urchin, make sure the roe you buy is brightly colored and smells like the sea. For the very best flavor and texture, seek out small-production, artisanal pasta, available in Italian import shops and food stores.
A feel-good dinner designed to cram a ton of veg in each serving.
Crusty, chewy, and actually easy. No lye or barley syrup needed.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.