Giuliano Hazan

Oct 11, 2023 | epicurious.com | Molly Baz |Giuliano Hazan |Ixta Belfrage |Cheryl Day

The reason this pasta dish is over-the-top fantastic is because you go a tiny final step to crisp up the cooked orecchiette before it goes swimming in its spicy sausage ragù. A few minutes, one measly extra skillet-that's all it takes. I repeat, YOUR PASTA WILL BE CRISPY. You'll use only a half pound of pasta for this dish because it's loaded with greens and sausage and burrata, but I promise it will be enough to fill four bellies. This recipe was excerpted from 'More is More' by Molly Baz.

Aug 28, 2023 | epicurious.com | Zoe Denenberg |Julia Price Baron |Maggie Hoffman |Giuliano Hazan

Portico is the kind of cookbook you can page through like a novel, reading for culinary wisdom, but also for deeply heartening stories and maybe a little life advice. The recipe inspiration abounds: A Libyan Jewish tomato spread that tastes "like concentrated sunshine;" a pumpkin frittata eaten by Sephardi Jews on Rosh Hashanah "to ward off evil decrees;" and a whole chapter on fritters-fried artichokes (a hallmark of Roman Jewish cuisine), fried baccalà, and honey-soaked matzo fritters.

Aug 14, 2023 | epicurious.com | Steven Satterfield |Shilpa Uskokovic |Anna Olson |Giuliano Hazan

I wanted to experiment with treating zucchini as the fruit that it is, so I took the classic apple crisp as my cue for this Ginger-Pecan Zucchini Crisp. After all, when cooked until tender, there's little difference in texture between the two types of produce. Because zucchini has so much water and so little acid, I first macerate it to extract the excess juices and then simmer them into a flavorful syrup.

Aug 2, 2023 | epicurious.com | Anna Hezel |Giuliano Hazan |Zaynab Issa |Maricel E. Presilla

There are very few meals that wouldn't benefit from an emerald burst of garlicky salsa verde. Roasted branzino? The egg sandwich that you made while hungover? This acidic, salty green sauce can always step in and save the day if you have a few handfuls of green herbs and a blender.

May 11, 2023 | tasteforlife.com | Giuliano Hazan

Pasta can be found in an extraordinary number of varieties and shapes. A comprehensive list would be encyclopedic in length. The same shape of pasta can have a different name depending on the region it is from. Sometimes the same name can even be used for a number of different shapes, depending on where you are.