Streamlined methods for Beef Stroganoff and Baked Ziti condense all the steps into one skillet—yes, even the noodles.
One smart new opener kicked the rest to the curb.
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.
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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