It's a new year, so I'm trying to figure out which of my cooking magazines to get rid of and/or which new one (s) to take, if any. To that end, I'd love to hear from all of you: what is your favorite magazine and why?
This foolproof Instant Pot method yields perfectly cooked spaghetti squash in a fraction of the time needed to cook it in the oven. Cutting the squash crosswise actually makes for longer strands of squash, which simulates actual spaghetti noodles.
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.