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kosher salt

Lidia Bastianich’s Rigatoni with Italian American Meat Sauce

Lidia Bastianich_Rigatoni with Italian American Meat Sauce

This recipe is a traditional Italian American favorite for Sunday lunch. It makes enough sauce for 4 pounds of pasta. If you have a big crowd, you can use the whole batch, but if you only want to cook 1 pound of pasta, don’t worry—the rest of the sauce will freeze well for several months. On a Sunday, this brings everyone in my family to the table.

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Chocolate-Peanut Pie

Chocolate-Peanut Pie_recipe

Honey-roasted peanuts are one of my secret addictions. They’re just salty-sweet enough and have an irresistible crunch. I’ve started using them in everything from salads to chocolate desserts. Consider this pie. I mean, how could you not notice my obsession when you see 2 cups of peanuts piled on top of a chocolate ganache?

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Make Shake Shack’s Chick’n Shack Burger at Home

Chick'n Shack_recipe

Shake Shack’s core question was: What makes a great chicken sandwich? The chicken! Where to find enough good, all-natural meat? And how to portion it? The Shacks steep the chicken in a tenderizing sous vide bath; at home, it’s a buttermilk marinade.

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Dreamy, Crispy Roasted Potatoes

The secret to beautifully roasted potatoes is boiling the potatoes in water that has been laced with baking soda before roasting them, which gives them unbelievably fluffy interiors.

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Giada De Laurentiis’ Cacio e Pepe with Pancetta and Arugula

Giada DeLaurentiis_Cacio e Pepe with Pancetta and Arugula_recipe_© 2018 by GDL Foods Inc.

What makes this dish great is its simplicity. Traditional cacio e pepe doesn’t include greens, but I find some arugula lightens up the dish. Feel free to swap the arugula for peas or asparagus spears or even artichoke hearts. It’s an all-in-one meal, no salad needed!

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Giada De Laurentiis’ Grilled Scallops with Prosciutto and Basil

Giada De Laurentiis_Grilled Scallops with Prosciutto and Basil_recipe_© 2018 by GDL Foods Inc.

Pink peppercorns make these grilled scallop skewers beautiful and summery—as if you’re eating a spicy rose petal. You could serve this with (or atop) an arugula salad. Add a squeeze of juice from a grilled lemon half if you like.

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