calabrian pork ragù

calabrian pork ragù

Yet another sauce that looks a lot longer and more complicated in theory than it is practice. Short of dumping in a bunch of stuff and abandoning it, sauce doesn't really get much easier — and it definitely tastes like something you'd happily pay $17+ for in a place that isn't your kitchen.

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traditional bolognese, perfected

traditional bolognese, perfected

Maybe the single-most sophisticated sounding thing you can do today is tell someone — your mom, your Instagram followers, the dude in the cheese section at the grocery store — that you're making real bolognese later. But what makes a bolognese "real" vs. gives someone's grandmother a reason to come back from the dead and kill you? I read all the internet comments, so you don't have to!

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minimalist chicken parmigiana

minimalist chicken parmigiana

I haven't really drawn the line yet between what's "Italian" and what's "Italian enough" on this blog, but I do know that nowhere in Italy will make you this. But sometimes you just want savory, melty, cheesy saucy magic without wanting a carb as the primary vehicle for that magic, and in those instances, chicken parm(igiana) is here for you.

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lentil, sausage, & mushroom stew with chard

lentil, sausage, & mushroom stew with chard

like all things responsible, dependable, and sturdy, this stew will never win a beauty contest. however, it is a great choice for a sad, rainy monday when still you need to make lunches for the week so you don't lose a bet to your coworkers, and a great way to use the weird wine vinegars you aspirationally bought the other month and still haven't opened.

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