In this dish, the cavatelli are dressed with a sauce of fresh fava beans, always a great treat in season. Another special ingredient here is ricotta salata, or salted ricotta, a marvelous product made from fresh sheep’s-milk ricotta that is pressed, dried, and aged for a few months, until fairly firm, retaining the mild, milky taste of fresh ricotta yet with more complexity. It is a traditional accompaniment to fresh favas—a delicious pairing you will taste here—but ricotta salata is a great final seasoning on many other pastas as well. As I instruct in this recipe, ricotta salata is best grated on top of the pasta just before you serve it. Put a chunk of it on the table with the grater, and let people shower on more ricotta salata as they dig deeper into their bowls.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.