This sophisticated snack layers elegance with indulgence, pairing buttery langoustine tails and airy Parmesan foam with golden, deep-fried pasta crisps. Inspired by modern European cuisine, it’s a ...

Some recipes redefine what a snack can be, and this dish is one of them. Combining the delicate sweetness of langoustine tails, the richness of Parmesan foam, and the crispiness of deep-fried pasta ...

Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the lesson ...

Capers and pistachios play on a tradition from Yotam Ottolenghi’s family. By Yotam Ottolenghi If I had to pick one central food memory of my childhood, it is my grandmother’s Passover Seder, where a ...

Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the lesson ...

Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the lesson ...

Pasta can, and should, be dessert. There are a number of ways to transform this popular carb into a show-stopping sweet, but you can also turn a pot of rigatoni into a quick, snackable, ...