You can’t stop time, but you can slow it down enough to not feel like you lost it.
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Some of us have to work on Summer Fridays. But no one should have to work on Summer Friday Night.
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Some people make holiday cookies to get into the seasonal spirit. I make holiday ragù.
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Featuring three kinds of pork—ground pork, pork shoulder, and pancetta—slow-braised for hours with wine, tomato, Calabrian chiles, and your best intentions.
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The only carbonara technique you need to know: authentic, traditional, and idiot-proofed. Because if you're gonna be bad, then be bad the best.
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In which starchy water proves, yet again, to be the meditation app of pasta enlightemnemt.
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In which jarred red peppers find their highest purpose at last.
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That 3-ingredient internet tomato butter thing again, only redesigned for summer and the onion is garlic and the directions are totally different and it’s also raw but still it’s basically the same concept.
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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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It’s usually stupid to mess with a classic. Sometimes so stupid that it does a whole stupid revolution and becomes actually kind of smart.
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Show me anyone that wouldn’t benefit from a little lightening up after this year and I’ll venmo you $20.
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This is sort of like a cheater’s bolognese—reminiscent of non-Italian mom sauce where ground beef is simmered with tomato sauce from a jar, except this one’s totally homemade.
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Made with all mushrooms and no meat, there’s no way to justify this as bolognese. But that doesn’t stop it from trying to be.
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Vodka sauce was invented because adding vodka to tomatoes allegedly "stabilizes the reactivity" and "reaches flavors in tomatoes otherwise inaccessible." Does that mean regular sauce is temperamental and emotionally unavailable? Let's find out.
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My mom told me she’d kill me if I gave you hers. I’m not gonna test her, so instead I’ll give you mine, inspired by 100 years of matriarchal death threats and an inability to find pork neckbones in this economy.
Read MoreOne of those extremely practical recipes that’s so painfully obvious, I almost forgot to publish it.
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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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What makes a bolognese "authentic” vs. one that will cause 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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