Poke a paring knife into each cherry tomatoes to make a lengthwise slit. Cut the large tomatoes in 1-2-inch chunks. Peel and slice the garlic thinly. Peel and cut onion into dice. Heat about 3 ...

Silky anchovy butter cloaks fresh fettuccine for a bright and briny 20-minute dinner. Anchovies melt seamlessly into the butter, creating a rich, silky sauce that’s deeply savory. Starchy reserved ...

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 ...