Place diced bacon or pancetta in a cold pan. Add a splash of water—about 1/4 cup. No swimming pool here. As the pan heats ...

Prepare Gnocchi according to package instructions. Reserve ½ cup cooking water. Remove Gnocchi with slotted spoon and place on oiled baking sheet. Set aside. Heat a large nonstick skillet over medium ...

Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan dish made by slow-cooking meats with garlic, aromatics and preserved chilies until reduced and concentrated. The rich, spicy ...

Cook pancetta and transfer to a small bowl, leaving rendered fat in pan. Saut apples, leek and garlic in fat until tender. Remove from heat. Add pasta to boiling salted water to cook. At the same time ...

Preheat oven to 400F with a rack in the upper third of the oven. Soak torn bread or breadcrumbs in milk in a small bowl while you cook the onion and pancetta. Cook pancetta, onion, and garlic in one ...

Inspired by a dish from the Kitchen restaurant in Boulder, Colorado. This quick recipe incorporates pancetta-which, like other cured meats, is a classic partner for chard. Heat oil in a large pot over ...

1-2 lbs. Haricot Verts or Green Beans ¼ cup Pancetta or Bacon, coarse chop ¼ cup sliced Almonds, lightly toasted ¼ cup Olive oil Salt and Pepper for seasoning Before you start blistering the Haricot ...