Pecorino Romano is one of the oldest cheeses in the world, with roots going back to Ancient Rome. But today, most of it is no longer made near Rome at all. In this episode, we visit I Buonatavola, one of the very last producers still making Pecorino Romano in Lazio, the cheese's original territory, to understand how global demand, especially from the United States, reshaped where and how this cheese is made. We explore the differences between Pecorino Romano made in Rome and the versions
Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.
Classic spicy vodka rigatoni is such a glorious sight, beautifully orangey-red and glossy. That iconic look and luxurious texture sparked the idea for this dish. This pasta highlights the humble carrot by making it the star of the show and the base for a creamy, spicy orange sauce. I like buying carrots with the tops attached for this to make a lovely herby topping to balance the richness of the pasta, but if you can't find them, this dish is still a stunner.
Italian cuisine is among the most famous in the world, and for good reason. Iconic dishes like pizza and pasta are fan favorites no matter where you are in the world. And these two categories of Italian food in particular showcase the most classic Italian sauce, red sauce. Red sauce can be a stewed tomato sauce or a simple marinara sauce. While traditional recipes uphold strict standards that ban certain ingredients, an unconventional yet gourmet upgrade to Italian tomato sauces is balsamic vinegar.
Now, on their own, right after you peel them off the cloves, garlic skins don't make a great snack. Technically you can eat them, but the tough, fibrous texture isn't exactly something that you'll look forward to either chewing on or choking down. If you do sample a bit, however, you will notice that despite seeming like a useless bit of waste all this time, these peels actually do contain a lot of flavor.
Who doesn't love pasta? When I need a hug-in-a-bowl type of dinner, something cheesy and saucy is always what comes to mind first. Even when I'm thinking about making a special dinner, maybe for a date-night in or a friend coming over, comforting pasta recipes are always top of mind. If you find yourself needing a little something to look forward to at the end of the day, consider making one of these comforting pasta dinners this week. They all pair perfectly with a good
No dinner party is complete without a show-stopping protein. And for many, that show-stopping protein is prime rib. It's a cut that truly speaks for itself; it's juicy, tender, and large enough to take up most of the real estate on your plate. However, this cut needs a lot of assistance to bring out its flavor nuances and really make for a bite that tastes as good as it looks.
Ramen, as well as instant ramen, holds a universal appeal, which is thanks to its ability to be both familiar and versatile. Some of the best ramen noodle recipes are the ones you know by heart, while others you come up with on the spur of the moment with whatever's in the kitchen. Unconventional as it may sound, even marinara sauce can be used to put together a bowl of ramen, and a good one at that.
This creamy mushroom pasta is weeknight dinner gold: deeply browned mushrooms, a silky Parmesan-laced sauce, and just enough lemon to keep everything bright. The key isn't drowning the mushrooms in cream-it's giving them a proper sear first. A mix of shiitake, maitake, oyster, or crimini mushrooms brings layered texture and flavor, though even a single variety works if you give it enough time and space in the pan.
