Streamlined methods for Beef Stroganoff and Baked Ziti condense all the steps into one skillet—yes, even the noodles.
We prefer regular (not extra-virgin) olive oil for cooking because of its less assertive flavor and greater resistance to burning. But we still wanted a brand that tasted like olive oil.
We wanted to turn this dish into a within-reach weeknight supper, and to bring the too-rich, often gloppy sauce back to its refined roots.
One smart new opener kicked the rest to the curb.
We wanted a method to make Baked Ziti that would give us the same delicious results but in less time and without watching over, or dirtying, a multitude of pots.
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