This Quick Pasta Recipe Is a Roman Classic
And it’s easy to see why. With its winning combination of tomatoes, guanciale and just a hint of chile, bucatini all’Amatriciana hits just the right balance of bright and rich, bold and nuanced.
PASTA GO The sauce cooks down and cloaks the noodles as they finish together in the same pan. Photo: CHELSIE CRAIG FOR THE WALL STREET JOURNAL, FOOD STYLING BY PEARL JONES, PROP STYLING BY BETH PAKRADOONI By Kitty Greenwald Dec. 15, 2020 12:05 pm ET
WHEN TOMATOES and pork fat come together in a particular way, it’s magic also known as all’Amatriciana, the classic Roman pasta sauce. Chef Rebecca Wilcomb of Gianna in New Orleans has spent a lifetime learning to appreciate the subtleties of this simple dish. “There should be balance between the fat and acid,” she said. “The fat should shape the mouthfeel, and its smoky flavor should be in the background.”
This Roasted Delicata Squash Recipe Is Peak Seasonal Comfort Food
Served on a bed of creamy cauliflower purée, this simple, nourishing and deeply soothing roasted squash benefits from a sprinkling of toasted hazelnuts and a drizzle of rich brown butter
MY SWEET GOURD A splash of vinegar and a drizzle of honey complement the roasted squash beautifully. Photo: Chelsie Craig for The Wall Street Journal, Food Styling by Pearl Jones, Prop Styling by Beth Pakradooni By Kitty Greenwald Dec. 10, 2020 8:16 am ET
FROM THE START,Rebecca Wilcomb thought of Gianna, the Italian restaurant she opened a year and a half ago in New Orleans, holistically. “It’s about the energy in the room and the smell from the kitchen,” she said. “And making food that