Italian cuisine

Learn how to make thick and rustic basil pesto fusilli that clings to every spiral using a professional pasta water tempering technique to avoid watery sauces.

Learn the secret to restaurant quality Roasted Butternut Squash Risotto. This recipe uses the tostatura method to ensure distinct, al dente grains and a silky texture.

Master the secret to melt-in-your-mouth Beef Osso Buco with this low-and-slow braising technique that ensures a deep Maillard crust and tender results.

Creamy ravioli with spinach and sun-dried tomatoes in a rich sauce that stays perfectly thick—no watery mess. Quick-wilt and squeeze spinach for flawless results.

Healthy zucchini noodles with vibrant pesto and creamy burrata. A simple salting trick ensures firm, al dente zoodles that never get soggy.

Foolproof Pappardelle with thick, restaurant-style beef ragu that coats every noodle without turning watery. Brown meat first to evaporate moisture, then simmer low and slow for perfect thickness.

Creamy mushroom spinach ravioli with a foolproof sauce that stays silky, never watery. Perfect browned mushrooms, wilted spinach, and plump ravioli for a restaurant-worthy pasta dish at home.

Foolproof Pasta e Fagioli soup with perfectly al dente pasta cooked separately. Rich tomato broth, white beans, spinach, and carrots for a cozy, hearty meal.

Crispy-edged gnocchi in spicy tomato sauce. Boil just until they float, then pan-sear for perfect tender texture without gumminess.