Making spaghetti all’assassina requires patience and bravery—and a blatant disregard of the rules. The defining aspects of this hyperlocal dish from Bari, Italy, are spaghetti strands with textures that run from soft to al dente to crisp (even within a single strand) and a spicy, concentrated tomato sauce that clings tightly to the pasta. To achieve these hallmarks, we started by including a generous amount of extra-virgin olive oil in a simple sauce of garlic, red pepper flakes, and passata di pomodoro (uncooked tomato puree). We then added raw spaghetti to the sauce in a skillet, followed periodically by cupsful of a simple tomato broth (tomato paste diluted with water). Each time the pan threatened to dry out, we added more broth. We made sure not to stir the pasta too much as it turned tender and started to crisp and char in spots. To finish the delicious, deeply satisfying dish, we turned the heat to full blast so that some of the strands could develop a smoky char.
Xi Zhang is a China-based illustrator and concept artist. She graduated from Central Academy of Fine Arts in Beijing, China. Just go to the beach, relax and enj
Spaghetti al Pomodoro is the perfect recipe to highlight juicy, ripe summer tomatoes. This simple, summer pasta dish is fresh and light!
A hearty vegetarian breakfast strata, packed with Gruyere and spinach and baked until puffed and golden.
With plush vegetables, spiced meat sauce, and a top coat of satiny béchamel, this iconic casserole is equal parts festive showpiece and supreme comfort food. This iconic casserole has it all: plush vegetables, spiced meat sauce, and a top coat of satiny béchamel. Microwaving the potatoes helped them give up their raw edge without rendering them greasy or waterlogged, and they retained enough structural integrity to be shingled in the greased baking dish. Cubing and roasting skin-on chunks of eggplant skipped the unnecessary fuss of salting and encouraged the puffy flesh to collapse without turning mushy or stringy. The eggplant fit compactly into the baking dish, too. To make a rich-tasting meat sauce that wouldn't gush from a cut slice, it was important to start with 80 percent lean ground beef and cook off most of the wine and tomato juice; this ensured that the mixture was tight and concentrated. The layer of béchamel should be thick, lush, and souffléed; a low ratio of milk to roux, plus egg yolks and plenty of kasseri cheese, made for a custardy version that baked up beautifully.
This elegant sauce is the perfect accompaniment to pork— or anything else you want to make tangy-sweet and festive.
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Making spaghetti all’assassina requires patience and bravery—and a blatant disregard of the rules.
Get the perfect poster for all pancake lovers now! With this vibrant cartoon illustration, you'll immerse yourself in the world of delicious pancakes and discover the perfect recipe for the perfect start to the day.
Making pretzels the way German bakers do combines science and arts and crafts with a frisson of (manageable) risk. The process is fun; the payoff is spectacular. For pretzels that were sturdy and chewy, we started with bread flour, which contains more gluten-forming proteins than all-purpose flour, and we added just enough water to make a malleable dough that would stick to itself when knotted. Rolling out each portion of dough with a rolling pin removed most air bubbles, ensuring that the crumb would be even and fine. We shaped the pretzels in stages, giving the dough short rests to keep the gluten relaxed so that our pretzels would remain large and elegant instead of small and chunky. A quick dip in either a room-temperature lye solution or a simmering baking soda solution accelerated the Maillard reaction, breaking up proteins on the surface of the pretzel so that they interacted more readily with sugars for quick and deep browning during the brief, hot bake.
Take pesto up a notch with some cream for the dreamiest sauce ever.
Instant Pot Tomato Bisque is so easy to prepare - the best when you are in a hurry! This hearty and healthy soup is a hit among family and friends!
This homemade sun-dried tomatoes recipe is super easy to make in the oven and irresistibly delicious!
Make this super soft, no cook, cloud dough recipe! Only 2 ingredients - cornstarch and lotion. This homemade dough is really easy to make!
Whisk butter into a little simmering water and—poof!—you’ve got liquid silk that pairs with any seasoning and gilds everything it touches.
Es ist eines der typischsten Gerichte der Provence: Ratatouille! Es ist auch eines der ersten Gerichte, die ich mit meiner Mutter zu kochen gelernt habe. Ich zeige dir also heute mein Rezept für Traditionnelle Ratatouille.
Learn the techniques to make an award-winning poster design from a renowned Japanese graphic designer, Shigeo Fukuda. Discover the secret recipe here.
Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast: 70 Simple Recipes & Crafts for Everyday Celebrations come out September 27th!
Whisk butter into a little simmering water and—poof!—you’ve got liquid silk that pairs with any seasoning and gilds everything it touches.
When summer ends and autumn begins, there are a few fleeting weeks when the last tomatoes and first apples are both in season. Capture that moment with this incredible chutney, gently spiced yet fruity enough to stand up to the most mature of cheddars.
Comment cuisiner l’endive ? Ce légume d’hiver est délicieux à toutes les sauces ! Découvrez nos recettes faciles à préparer, originales et savoureuses… Au menu : gratins d’endives, soupes et veloutés gourmands, tarte tatin aux endives, salades sucrée
A fresh, filling and delicious soup for a hot summer day! Slightly sour pickled beetroot and refreshing cucumber in cold yoghurt-style Kefir, topped with lots of spring onion and dill, this is one of the most famous summer dishes in Eastern Europe. Just like Spanish Gaspacho, Lithuanian Beetroot Soup is served cold with some warm potatoes on the side!
Realistic stock art illustrations of berries including strawberries, blueberries, raspberries, blackberries, cranberries, elder berries and goji berries.
Les crêpes de courgettes sont des crêpes à base de courgettes, œufs, farine, fromage, huile, oignon, ail, persil, sel et poivre. Faciles à réaliser, à l'extérieur craquant et l'intérieur fondant, ces crêpes légèrement soufflées sont idéales pour le déjeuner ou le diner en plat d'accompagnement. Préparation : Dans un bol, laver, peler et râper les
