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pecorino

  • 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…

  • Recipe

    Caesar Salad with Egg in a Frame

    This is a great twist on a pretty straightforward dish. Instead of adding croutons to the salad, we top the whole thing with a runny fried egg in a crisp…

  • Recipe

    Stuffed Pasta Shells

    Forget what you know about baked shells: The creamy texture of homemade ricotta makes all the difference. The multiple elements, including a take on Marcella Hazan’s tomato sauce, can be…

  • Recipe

    Pasta with Lamb Ragù

    The broth for this ragù is infused with dark spics like star anise and peppercorns. Though subtle, they give the meaty ragù an intriguing undertone.