After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: "Bolognese." So here it is: Ms. Hazan's classic, go-to Bolognese sauce, which one reader called "the gold standard." Try it and see for yourself. (Photo: Jim Wilson/The New York Times)
In case you aren't yet acquainted with Marcella Hazan's iconic three-ingredient tomato sauce, it is that good. If you're already a convert, carry on supping on this incredibly rich, well-balanced sauce; if you aren't, please (please!) simmer up a batch tonight.
Cook’s Illustrated’s The Science of Good Cooking, my latest library rental, is organized by concepts — 50 of them! — but none so much as #28 halted my page turning: Don’t Soak Beans—Brine ‘Em. I read on to discover that Cook’s Illustrated recommends not only soaking beans in salted water but also cooking beans in …
Marcella Hazan's recipe for lasagna IS the greatest of all time. Lots of bechamel and not drenched in tomato sauce. I add a tiny bit more nutmeg and do half parmesan and half pecorino romano for a bit more saltiness. TO DIE FOR. Link: http://sweetpaprika.wordpress.com/2010/08/15/lasagna-northern-italian-style/