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11. Molly Makes Orecchiette with Buttermilk, Peas, and Pistachios
June 23, 2018
We're throwing this pantry pasta all-star a party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey's acidic flavor. It's a perfect foil for the rich butter and cheese in this glossy sauce.
10. Carla Makes Pasta e Fagioli
December 14, 2018
The key to a soup with fully developed savory flavor starts with the soffritto-a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color.
9. Claire Makes Pasta with Mushrooms and Prosciutto
March 31, 2017
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
8. Molly Makes Classic Caesar Salad
August 27, 2018
A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing).
7. Claire Makes Linguine and Clams
February 27, 2017
Simple, quick, but not boring. With this combo of briny clams and a garlic breadcrumb mixture, look for an artisanal dried pasta-the rougher surface texture will catch the slippery sauce better.
6. Andy Makes Spicy Lamb Meatballs
May 1, 2018
Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
5. Molly Makes Arancini
November 8, 2018
To make these cheesy Sicilian deep fried rice balls, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It's a labor of love that will make other people love you, which is reason enough to give this recipe a try.
4. Molly Makes Pasta al Limone
October 25, 2018
This classic lemon sauce recipe has a lot of fat and a lot of acidity, so don't be shy with adding salt and taste as you go. It will likely require more than you think to strike that perfect balance.
3. Carla Makes a Meatball Parm Sub
May 23, 2019
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
2. Molly Makes Rigatoni with Vodka Sauce
September 11, 2018
Before you convince yourself there's no way that a little onion, tomato paste, and half-and-half can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this vodka sauce recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
1. Claire Makes Cast-Iron Skillet Pizza
February 26, 2019
Learn how to make a cast-iron skillet pizza with fennel and sausage. Pizza dough is usually sold as a 1-lb. ball. You only need 12 oz. for this cast-iron pizza recipe. We used a 10" pan, so if yours is bigger, use a bit more dough. Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
Description
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CastBrad LeoneClaire Saffitz
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Channel
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Premiere DateNovember 5, 2018
