Cooking pasta Bittman-style means upending the traditional ratio of pasta to sauce and creating a dish with half a pound of pasta for every two to four cups of sauce. You may be skeptical, but it's certainly worth a try;... More

Sausage and broccoli rabe seem like an odd pair, but they do really play well together. There's something about the slightly fatty and spicy kick of the Italian sausage interacting with the bitter greens. I've already done a fairly straightforward... More

Although I've had some incredibly good meatless sandwiches in my life, whenever I make them at home they tend to come out overstuffed, messy, and muddled. With the meat gone, I often add too many vegetables that don't play well... More

My go-to broccoli rabe recipe is really simple. Just boil the broccoli rabe for a few minutes, then saute with some olive oil, garlic, and red pepper flakes. I love how the heat of the chili plays with the slight... More

Chefs often say that diners choose entrées based on sides: for instance, anything paired with mashed potatoes moves faster than it otherwise would. At my house, though, I don’t pay much attention to the side dishes, maybe because there’s only... More

Most of my experience with broccoli rabe involves a saute pan, some olive oil, garlic, and red pepper flakes. It’s a great, quick dish, with the bitter greens balancing the spicy kick of pepper flakes. But after finding some great... More

It was a case of mistaken identity. I bought some broccoli rabe at the farmers' market and decided to pull out my brand spanking-new copy of the Silver Spoon to see what I could do. What a perfect choice, I... More

Sure, it’s a classic. So, why have I been getting it so wrong? Because of my misadventures with the dish, the fiancée had sworn off broccoli rabe as disgusting, and I was left to try to get my fill any... More