1Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook until al dente or according to the package directions. Drain (without rinsing), reserving 1 cup of the cooking water.
2Return the pot to the stove over medium-low heat. Add the olive oil, garlic, and red pepper flakes (if using) and season with salt and pepper. Cook, stirring often, until the garlic is fragrant, about 30 seconds.
3Return the pasta to the pot, add half of the reserved pasta water, and stir to coat. Add the remaining pasta water, taste and season with salt and pepper if needed, and stir again. Remove the pot from heat. If you choose, serve the spaghetti topped with grated Parmesan cheese.
Most granola is a fancy twist on toasted oats—consider that when contemplating the exorbitant prices retailers charge for it. The thing is, granola is incredibly easy to make at home, and for a fraction of the cost. This recipe is a granola base to which you can add whatever dried fruit, nuts, or other tasty bits make you happy. Feel free to tweak this with other spices, a little less honey, more salt—it’s quite forgiving, and customizing your own blend is the fun of making your own. If you want to experiment even further, try using other rolled grains such as spelt or barley and wheat instead of oats. Read more.
Once you've used all your leftover Thanksgiving turkey in sandwiches and soups, don't throw out the bones! Use them to make a nice turkey stock you can freeze for up to 3 months, and use in any recipe that calls for chicken stock. Get the recipe.
Simultaneously rich and light, chocolate mousse just requires a little bit of finesse, and the freshest, best-quality ingredients (eggs, chocolate, and cream) you can procure. Be sure to chill your cream very well and get every speck of water out of the bowl and whisk you'll use for the egg whites, then use a light hand when folding in the whipped cream, and you'll have a perfectly fluffy and decadent dessert. Read more.
Caramelized onions add a great sweet and savory note to all sorts of dishes, from dips and salads to omelets and pizzas, and they're a must for good French onion soup.The only difficult thing about making them is the wait, but you can't rush deep golden-brown perfection. Read more.