European

Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. You can often find wheat germ in the bulk bin aisle of the grocery store, but toasted rolled oats or ground flax can be used in its place for a similar texture. These cookies are ideal for making in advance, as their flavor and texture improve after a few days. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

So you just ate a a delicious slice of panettone. Congratulations! Now you need to figure out what to do with the rest of it. 

Polenta alfredo, polenta mac ‘n’ cheese, whatever it is, this polenta is very creamy and cheesy. We like that.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

Poaching eggs is one of those cooking techniques that's shrouded in mystery—but for no good reason! We have two tricks that will help you poach with confidence, even if it's the first time. 

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù. Make sure to cook the soffritto until the vegetables are completely tender, which is key to releasing all of their flavor.

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!

Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this salad.

This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.

Dish out individual servings in your favorite cocktail glasses for a lazy dessert that punches above its weight class.