This weeknight wonder takes just three ingredients to make: Parmesan, olive oil, and pasta. While it might seem impossible to make a restaurant-quality sauce with nothing more than olive oil and cheese, this technique proves otherwise. Combining grated Parmesan, cold water, and a glug of oil in a blender creates a velvety sauce that perfectly … Read more
Step 1 Place three 28-oz. cans whole peeled tomatoes with their juices in a large bowl, crushing with your hands as you go; set aside. Step 2 Cook 8 oz. smoked bacon (about 8 slices), finely chopped, in a medium Dutch oven or other heavy pot over medium heat, stirring occasionally, until some fat has … Read more
The briny juices of fresh clams create the sauce for spaghetti alle vongole, a classic Italian seafood pasta dish from Naples. The first written recipe is generally credited to 19th-century Neapolitan aristocrat Ippolito Cavalcanti, though many historians believe cooks used Adriatic seafood in broths and soups as early as the 17th and 18th centuries. For … Read more
Summer food is a very particular quandary: some of the best produce of the year, during arguably the worst cooking season (too hot, too stuffy, too sweaty). The no-cook route is great, paved with salads and stone fruits aplenty, but it’s when you find yourself on the internet searching, “How many nights in a row … Read more
Step 1 Partially fill a large bowl with cool water, add a handful of kosher salt, and swish with your hand to dissolve. Add 3 lb. small clams, preferably littleneck (about 30), scrubbed; let sit 15 minutes to expel any grit. Carefully drain and rinse. Repeat with a fresh bowl of cool water and salt. … Read more
This zesty pasta relies on what’s perhaps an unexpected pantry staple to do all the heavy lifting: an entire jar of peperoncini. Yes, the very same jarred peppers that are tossed into salads or served with a slice of pizza can make an incredible weeknight meal without the need for many other ingredients. This is … Read more
When I looked for collaborators for Anything’s Pastable, I wanted to work with people who would be comfortable bringing together elements of different cuisines. When I came across Irene Yoo’s recipe for kimchi carbonara, I knew she’d be perfect. Irene grew up in Southern California, spending childhood summers in Seoul. She ate a lot of … Read more