Pappardelle with Ragu Bolognese
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This traditional Italian ragu recipe is from one of Mario Batali's cookbooks and is delicious. Make the whole amount so that you have some to freeze- you'll be glad you did.
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Featured Recipes
Rice or Cornbread Dressing, Louisiana-style
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Growing up in a family with definite Cajun roots, our Thanksgiving and Christmas tables were chock full of incredible food, including rice and cornbread dressings. Dressings are southern versions of stuffings and use rice or cornbread in place of the bread. As with many Louisiana recipes, you start with a saute of the Trinity (celery, bell peppers and onions) and then add to that.
Read MoreKofta Burgers a la Tom
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My husband and young sons love the kofta burgers from a local Lebanese restaurant. So, without the recipe, we started working to recreate these burgers at home. Finally we have a version that is a family (and friend) favorite. Allspice is critical so don't go without. And toasting the coriander and cumin seeds for both the sliders and aioli makes a big difference.
Read MoreOur Favorite Meatballs
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In 2009, Gourmet published an Italian-American issue. The cover recipe was this one: the most spectacular meatballs ever. This is the sort of recipe that will make you feel like an Italian grandmother; you will mix and shape and fry and simmer for hours. Really, you need to dedicate a half-day to these meatballs and their sauce. But, if you do, you will be rewarded many times over
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