THE JOURNAL & KITCHEN NOTES
Five foundational building blocks that turn twenty minutes on a chaotic Tuesday night into a meal worthy of a Roman trattoria.
The micro-texture that makes craft pasta grip sauce also makes it absorb kitchen smells. Here is how to keep your pasta stash in peak condition.
Menus have tricked diners into believing "fresh" automatically beats "dry." But the real question isn't freshness—it's whether your pasta is rolled egg dough or bronze-extruded semolina.
Great dry pasta only has two ingredients: flour and water. When there is nowhere to hide, using cheap filler flour is an unforgivable shortcut.
In Italian, al dente translates directly to "to the tooth." It does not translate to...
Adding a polite little pinch of salt to five quarts of water is pure kitchen theater. Here is how to actually season pasta from the inside out.