Penelope Casas

Sep 13, 2023 | epicurious.com | Shilpa Uskokovic |Penelope Casas |Andy Baraghani |Claire Saffitz

Step 1Smash 20 garlic cloves with the flat side of a chef's knife, then chop very coarsely. Step 2Cook 12 oz. bucatini or spaghetti in a large pot of boiling salted water, stirring occasionally, until very al dente, about 1 minute less than package directions. Drain, reserving 2 cups pasta cooking liquid; reserve pot. Step 3Meanwhile, heat 3 Tbsp. extra-virgin olive oil in a medium skillet over medium. Cook garlic, stirring often, until pale golden around the edges, about 5 minutes.

Aug 8, 2023 | epicurious.com | Kendra Vaculin |Penelope Casas |Scott Peacock |Melissa Roberts

Classic pasta alla norma is a dish that's better than the sum of its parts. Eggplant, tomato, salty cheese, basil, and oregano may seem like a simple ingredient list, but combined, they make for a bright, herbaceous, and summery pasta dinner. Here the same heavy hitters feature on a sandwich rather than in a bowl: between halves of ciabatta you'll press under a heavy pot to make a crisp panini.

Jul 26, 2023 | epicurious.com | Jesse Szewczyk |Penelope Casas |Eben Freeman |Shilpa Uskokovic

This bright and punchy remoulade is just the thing for dipping seafood into. Serve it alongside fried fish, crab cakes, or as a creamy alternative (or addition) to the classic red cocktail sauce for shrimp cocktail. While the term remoulade can refer to the classic French version reminiscent of tartar sauce, it's the Louisiana-style sauce that this recipe is based on.