One last light and bright pasta to beat back the end of summer dread.
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Meaning “lumberjack” in Italian, boscaiola is the rustic, rugged, earthy, shroomy, richly tomato-creamy Pasta For Boys everyone (boy and otherwise) needs in their back pocket.
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Mature fall mushrooms give us an autumnal alfredo for adults.
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A pantry-friendly minestronezation of chickpeas to welcome us back to official soup season.
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A reminder that nothing ever really needs to be as hard as we often make it.
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An unusual white (read: cream-based) sausage ragu that is simultaneously a deep cut from the old world and also kind of a fettuccine alfredo vibe.
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Ribollita is a sexier Italian way to say “reboiled stuff,” but I prefer to think of it as soup in a bread bowl that drowned and was subsequently set on fire.
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If risotto is Italian to the core—technique driven, regionally specific, and deceptively tough to get right—then oven risotto, which is the same dish while being absolutely none of those things, is definition Italian Enough.
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AKA an easy, veg-heavy, weeknight-friendly “oh, are you sure you have to go so soon?” sendoff for all the random stuff that’s been in your fridge slash pantry for way too long and yes, it absolutely does have to go now.
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Meet the deeper, darker, gothic cousin of pasta e ceci: another dish in the easy, low-maintenance category, with only five ingredients total and no need to drain the beans. Bonus: the wine’s already open.
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When you want a sausage and mushroom pizza for dinner but also pasta and you also need a shot of vodka you end up with this and that is okay.
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TFW a giant heat wave throws a big fat hot wrench into all of your september soup aspirations. oh, wait, that's just me with that feeling, alone, in fucking los angeles.
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