Preheat the oven to 375°. In a food processor, combine the anchovies with the garlic, thyme, rosemary, orange zest and olive oil and process to a smooth paste.

Melissa Clark’s ace recipe enhances cherry tomatoes with pancetta, loads of mint, pecorino and a little butter. It’s ridiculously good. Share full article. By Sam Sifton. June 27, 2025.

In a large pot, boil 4 quarts of water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain.

Ingredients. 1 large brown onion, peeled and roughly chopped. 2 carrots, peeled and roughly chopped. 2 celery stalks, washed and roughly chopped. ¼ cup extra virgin olive oil, plus extra for serving ...

Add pancetta, and cook, stirring often, until the fat renders and the meat becomes crisp, 8 to 10 minutes. Transfer pancetta to a paper towel–lined plate to drain, reserving drippings in skillet.

½ teaspoon saffron threads. 3 ounces pancetta, finely chopped. 1 medium garlic clove, smashed and peeled. ½ cup half-and-half. 1 ounce Parmesan cheese, shaved with a vegetable peeler ...

If you were to dig deep below New York City’s streets, past the subway tunnels, you might expect to find thick layers of schist, gneiss and marble.