This classic dish comes from the Liguria region of Italy, where pasta and pesto are paired with a surprising ingredient: potatoes.
Test cook Bridget Lancaster uncovers the secrets
to Rigatoni with Beef and Onion Ragu. Then, equipment
expert Adam Ried reviews colanders in the
Equipment Corner. Next, tasting expert Jack Bishop
Think canned cannellini beans are no match for dried beans cooked from scratch? Today’s canning processes might just prove that notion full of beans.
We knew that the meat in this Neapolitan gravy would add big savory flavor. What we learned in the making was that the other key player—the onions—would, too.
A colander is just a bowl with holes, right? Chasing loose pasta around the sink may change your mind about that.
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