Francobolli is Italian for “postage stamps,” and that’s what these small, filled pasta shapes look like. They are filled with braised short ribs that we whip with Parmigiano and then top with a simple tomato sauce. The reason for you to make this is the same reason we make it: to use leftover Brasato. This recipe makes more ravioli than you will need for four servings. You can either freeze the remaining ravioli or double the sauce recipe. If you double the sauce recipe, toss the sauce with the ravioli four servings at a time. Ricotta salata is ricotta cheese that has been pressed and salted. The result is a hard, bright white grating cheese with a much stronger flavor than fresh ricotta. Matt got the idea to bake the cheese in a very hot oven, which gives it a smoky flavor.
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.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.