Venetian Rice and Peas (Risi e Bisi)
Rice and peas, or risi e bisi, is a classic Venetian dish, traditionally eaten on April 25, St. Mark’s Day. Much like risotto, the rice is rich and creamy because of the starchiness of the grains and how they are cooked. But risi e bisi typically is a bit soupier. Sweet peas stud the dish, […]
Penne Alla Vodka with Pancetta
Splashes of vodka and cream can turn run-of-the-mill tomato sauce into luxurious restaurant fare—or a heavy, boozy mistake. We set out to fine-tune this modern classic.
Pork, Fennel, and Lemon Ragu with Pappardelle
You already know ragu rosso, the king of ragu sauces. But perhaps you haven't met the queen: ragu bianco, which, in our version, trades the tomato for bright lemon and rich cream.We ensured plenty of savoriness by creating fond twice. We first browned finely chopped pancetta, onion, and fennel in a Dutch oven and […]
Penne with Pancetta, Provolone and Salami (Penne alla Silana)
This substantial pasta dish comes from the Sila area of Calabria in southern Italy, a region known for bold, intensely flavorful ingredients. Pasta alla silana combines cured meats and two kinds of cheese, along with tomatoes, chili and onion. Classic versions also include porcini mushrooms, but we found the dish to be loaded with flavor […]
Slow-Cooker Butter Beans With Pecorino and Pancetta
These luscious beans are inspired by pasta alla gricia, a classic Roman dish that is similar to pasta carbonara, but this recipe doesn’t require any egg yolks. The no-cream creaminess is created by vigorously stirring pecorino, sizzling pancetta, and its fat into the warm, brothy beans, all of which emulsify into a spoon-coating peppery sauce. […]
Spaghetti with Pancetta, Parmesan, and Herbs
Earthy, woodsy herbs and salty pancetta, both crisped in rendered pancetta fat, infuse this simple spaghetti dish with savory depth. Parmesan cheese adds nutty, umami notes and red pepper flakes add a kick of heat, rounding everything out. Orange is a surprise ingredient in the dish. We love the muted sweetness and acidity of orange […]
One-Pot Chicken Jardinière
We wanted to retain all the elegance and refinement of this classic light braise of chicken and vegetables while dispensing with traditional time-consuming steps such as breaking down a whole chicken and making stock. So we started by browning bone-in chicken pieces, which helped build a rich base for the sauce; peppery pancetta, onion, and […]
Better Chicken Marsala
In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we cut the thicker half in half horizontally to make three identically sized pieces that can easily be pounded into cutlets. We salt the cutlets briefly to boost […]
Chicken Marsala (featuring sweet Marsala)
This is ATK's original Chicken Marsala recipe from season 2 of the show that uses a sweet Marsala wine. ATK has since updated the recipe with a "better" savory version and they have removed the original recipe from their site. They have even linked the updated version to the original video episode. Whether you […]
Chickpea and Fennel Soup
Fennel's fronds, flowers, and seeds add an anise aroma to everything from salads, fish, and meat dishes to sausages, soups, and stews. One such dish is a satisfying chickpea and fennel soup in which the unique, delicate flavor of the fennel balances the ultrasavory presence of cooked chickpeas and pancetta. Since we would need to […]