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pecorino

  • Recipe

    Mashed Cauliflower with Garlic and Anchovy

    This rich mash works well as a side, but my favorite way to serve it is heaped on crostini for a robust nibble.

  • Recipe

    Pasta with Crab and Pancetta

    This quick and easy pasta may remind you of carbonara, but with sweet crab and the bright zing of lemon.

  • Recipe

    Pasta with Roasted Fennel and Tomatoes

    As the fennel and tomatoes roast, their juices mingle to create a luscious sauce. Finocchiona, salami flavored with fennel seeds (finocchio is Italian for fennel), reinforces the fennel flavor of…

  • Recipe

    Whole-Grain Penne with Sun-Dried Tomatoes and Corn

    Sweet, chewy dried tomatoes and brown butter infused with orange zest and spicy chile boost the whole-grain flavors of the pasta in this simple yet scrumptious weeknight dish. Thai basil…

  • Recipe

    Cavatelli with Shiitake Mushrooms, Asparagus, and Pesto

    Basil pesto and asparagus add spring-like color and flavor to pasta and mushrooms. If you can find fresh cavatelli, all the better.

  • Recipe

    Citrus and Sheep's Milk Cheese Butter

    Bianco Sardo is a sheepy aged Sardinian cheese. Its tang pairs nicely with that of citrus, and since it’s not too salty, it won’t overpower fruit notes. If you can’t…

  • Recipe

    Ramp Pesto on Toast with Burrata and Peppadews

    Garlicky spring ramps (wild leeks) make an insanely delicious pesto, an idea I first learned about from my friend, New York chef Matt Weingarten. Here, I use lightly roasted pistachios…

  • Recipe

    Roasted Potato and Rosemary Pizza

    A pizza enjoyed during a trip to Rome 25 years ago was the inspiration for this pie. Its genius lies in its simplicity: thin slices of potato made fragrant with…

  • Recipe

    Pea and Artichoke Dip

    Here’s a new take on the classic baked artichoke dip. It may be retro, but it’s always the first to go at parties. Peas give it a beautiful color and…

  • Recipe

    Pasta with Yogurt and Caramelized Onions

    When cookbook author Diane Kochilas began dressing pasta with yogurt, her intention was to adapt a classic Greek island dish that required an obscure cheese called sitaka. But, in doing…