Don\'t miss out on our baked ziti, a staple of southern Italian home cooking. Rich and fresh, you\'ll love it. Get the recipe ...

Preheat the oven to 375°. In a food processor, combine the anchovies with the garlic, thyme, rosemary, orange zest and olive oil and process to a smooth paste.

Ingredients. 1 large brown onion, peeled and roughly chopped. 2 carrots, peeled and roughly chopped. 2 celery stalks, washed and roughly chopped. ¼ cup extra virgin olive oil, plus extra for serving ...

In a large pot, boil 4 quarts of water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain.

Add pancetta, and cook, stirring often, until the fat renders and the meat becomes crisp, 8 to 10 minutes. Transfer pancetta to a paper towel–lined plate to drain, reserving drippings in skillet.

Return the reserved pancetta to the pot. Add the sliced shallots, carrot, celery, and garlic to the pan. Stir in all the spices, tarragon, lemon thyme, rosemary and sweat them down.

The distillery’s other core single malt, Vanguard, is unsmoked, making for a nice comparison between the two. Read the original article on Food & Wine. Show comments.

½ teaspoon saffron threads. 3 ounces pancetta, finely chopped. 1 medium garlic clove, smashed and peeled. ½ cup half-and-half. 1 ounce Parmesan cheese, shaved with a vegetable peeler ...

If you were to dig deep below New York City’s streets, past the subway tunnels, you might expect to find thick layers of schist, gneiss and marble.