Cooking Guides

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  Guide 30-Minute Weeknight Pasta: A Method, Not a Recipe A repeatable formula for fast pasta dinners from the pantry — pick a pasta, a fat, an aromatic, a sauce and a finish.
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  Guide Choosing the Right Pasta Shape for Your Sauce
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  Guide Cooking with Beans and Legumes
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  Guide Cooking with Sun-Dried Tomatoes How to use jarred sun-dried tomatoes — in pasta, pesto, antipasti and more — plus how to handle oil-packed vs dry.
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  Guide How to Build an Antipasto Platter How to assemble a generous Italian antipasto platter from pantry jars, cured meats and cheese — the easiest impressive starter there is.
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  Guide How to Cook Dried Beans from Scratch How to soak and simmer dried beans for the best texture and flavour — plus a no-soak option for lentils.
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  Guide How to Cook Pasta Perfectly Every Time
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  Guide How to Cook Rice
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  Guide How to Cook Risotto
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  Guide How to Cook with Anchovies (Even If You Think You Don't Like Them) Why anchovies make food taste better, not fishy — and how to use them to add savoury depth to sauces, dressings and vegetables.
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  Guide How to Cook with Olives: Tapenade, Puttanesca and Beyond Beyond snacking — how to turn olives into tapenade, puttanesca and other big-flavour dishes.
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  Guide How to Make a Quick Tomato Sauce (Sugo) from a Can A 20-minute everyday tomato sauce from a can of tomatoes — the one technique that turns the pantry into dinner.
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  Guide How to Make a Simple Vinaigrette The basic oil-and-vinegar ratio for salad dressing, plus easy variations — once you know it, you'll never buy bottled again.
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  Guide How to Make a Soffritto: The Base of Italian Cooking The slow-cooked base of onion, carrot and celery that starts countless Italian dishes — what it is, how to make it, and how to use it.
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  Guide How to Store and Reheat Pasta Properly
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  Guide How to Store Olive Oil So It Stays Fresh How to keep olive oil fresh — the four enemies (light, heat, air and time) and the simple storage habits that beat them.
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  Guide Jarred Roasted Red Peppers: How to Use Them How to use jarred roasted sweet peppers — sliced or whole — in sauces, salads, sandwiches and dips, no roasting required.
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  Guide Lasagne and Cannelloni: How to Choose and Layer How to choose between oven-ready and regular lasagne, and how to layer lasagne and fill cannelloni or manicotti.
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  Guide Marinated Artichokes: How to Use Them How to use jarred marinated artichokes — straight from the jar to salads, pastas, pizzas and dips.
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  Guide Polenta 101: How to Cook Cornmeal How to cook polenta from cornmeal — creamy soft polenta or firm grilled polenta — with ratios, timing and tips.
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  Guide What Is Giardiniera and How to Use It What giardiniera is — the Italian pickled-vegetable medley — and how to use it on antipasti, sandwiches and more.
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  Guide What Is Muffuletta Olive Salad and How to Use It What muffuletta olive salad is — the briny New Orleans sandwich relish of olives and pickled vegetables — and how to use it well beyond t…