In Emilia-Romagna, zucca (a pumpkinlike winter squash) is a traditional filling for cappellacci, stuffed pastas that are folded and twisted like tortellini but slightly larger. Butternut squash is the best substitute for Italian zucca, though you must squeeze out all the moisture after cooking it. With the sweetness and texture of crushed amaretti cookies and hints of lemon and nutmeg, this is a delicious and versatile filling, great in tortellini and tortelli as well as cappellacci. Sage-infused melted butter is the customary (and perfect) dressing for this autumn and winter dish. For a variation, omit the sage, and brown the butter in a hot pan before drizzling it over the pasta.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.