Macaroni and cheese has to be one of the quintessential American comfort foods. To most people it brings back fuzzy memories of a childhood family table. Even Thomas Jefferson had a thing or two to say about this dish. He ordered a macaroni-making machine and instructed the cook to use cheese liberally on the pasta and bake it like a casserole. It appears that this “macaroni” was more similar to the spaghetti of today. A lot of the versions of macaroni and cheese that you may have eaten would have had some form of cream sauce or roux, but here I’ll give you a recipe for this dish as an Italian in Italy would make it: a simply delicious rendition.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.