• Main Dish,  Other,  Pasta

    “Grandma Mac” Creamy Mac ‘n Cheese

    As cozy as a welcome hug, mac ‘n cheese defines comfort food. This creamy version brings comfort to both the eaters and the cooks. And you can make it in a snap with just a couple of ingredients. Forget measuring spoons or cups—the only unit is the “dollop.” And get this: you tell doneness not by time, color or temperature, but by the way it sounds. This recipephany comes courtesy of our sister-in-law Sheila, whose mother Ruth knew how to please her grandkids. Sheila’s children, Ariel and Eli (now with kids of their own), named it Grandma Mac to distinguish a unique dish that, as Eli puts it, offers “zero challenge to the palate…

  • Beef,  Chicken,  Ingredient,  Italian,  Main Dish,  Pasta,  Techniques & Ingredients

    Classic Ragù Bolognese Redux: Do Chicken Livers Deliver?

    A comment from an Italian cooking teacher about our Classic Ragù alla Bolognese from Ada Boni got us thinking about what makes a bolognese a bolognese. In particular, are there chicken livers in its DNA? So we put Recipephany’s Research and Testing Institute to work. Here’s what we learned from our deep dive into the evolution of one of the world’s favorite meat sauces. A genetic analysis of bolongese ragù’s ancestry brings you immediately to Pellegrino Artusi’s 1891 seminal cookbook, Science in the Kitchen and the Art of Eating Well. The meats Artusi favored for his “Maccheroni Alla Bolognese” (which is curiously tomato-free in a book with many tomato sauces) were simply veal and…

  • Beef,  Italian,  Main Dish,  Other,  Pasta

    Classic Ragù alla Bolognese from Ada Boni

    Dan calls it “faux-lognese,” that sea of tomato sauce with ground beef swimming in it. Real bolognese, Dan argues, is a ragù, or stew, of finely chopped aromatics and meats simmered with just a kiss of tomato paste, wine, and cream. And he knows because Ada Boni, the Mamma of Italian Cookbooks, said so. Ada Boni captured authentic Italian cooking in the landmark  Il Talismano della Felicità, (Talisman of Happiness, or simply The Talisman) (1928) which became Italy’s standard cookbook for many decades, influencing generations of cooks. Boni’s Italian Regional Cooking (1969) has long been Dan’s go-to reference, as trusted as if it were written by his own Italian grandmother, Maria Rosa Nicoletta Maddalena…