Autumn is just made for big soups such as minestrone, and this one is brim-full of mushrooms and mini pasta ringsWhile fregula is the most satisfying packet of pasta to grab from the shelf, the balls rolling and rising like a stress ball under fingers,…
Rachel Roddy’s recipe for pasta al forno – baked pasta with meatballs and mozzarella | A kitchen in Rome
A hearty family favourite whose comfort-giving properties cannot be diminished even by average mozzarellaDriving back after a few days by the sea, we passed a sign for a caseificio (dairy), a common sight in southern Lazio, as are buffaloes and swathes…
Tell us: what is your favourite spaghetti recipe?
We would like to hear about your favourite spaghetti recipes to make at homeAs the nights draw in and the temperature drops, many of us will be turning to our favourite comfort foods – including spaghetti. With this in mind, we want to hear about your …
Go nuts! 10 mouth-watering chestnut recipes, from chocolatey eclairs to hearty risotto
Astonishingly versatile, chestnuts shine in savoury dishes as well as they do in sweet. Here’s how to make the most of this autumn’s cropChestnut season always deserves to be celebrated. Its arrival marks the end of summer’s crude savagery and the star…
Vegetable lasagne, butter noodles and spicy stuffed shells: Yotam Ottolenghi’s pasta recipes
Pasta shells stuffed with spicy mince and smothered in tomato, roast fennel and courgette lasagne, and buttery ramen in a spicy Korean marinadeI feel slightly sheepish running three pasta recipes when we are all still waist-deep in Rachel Roddy’s very …
Turkish chicken two ways, plus cannelloni my way: Big Has’ one-pan (ish) recipes
Three dishes from the chef and YouTuber that are high on flavour and low on hassle: chicken and potato kebab, poached chicken and pasta, and cannelloni. Turkish spicy ketchup optionalOne-pot (or one-pot-ish) cooking is one of the oldest and simplest co…
Rachel Roddy’s recipe for ricotta gnocchi with sage and lemon | A kitchen in Rome
There are thousands of names for pasta, but before all came those joyful, humble lumps of dough known as gnocchi. How do you like yours?“In the beginning was the gnocco.” When I first read that line by Corrado Barberis, president of Italy’s National In…