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Italian
Slow-Braised Rigatoni al Forno
A Slow-Braised Rigatoni, rich without ever feeling heavy, and served al Forno.
Est. 2026 · The Kitchen Broadsheet · No. 26
Tested · Members-first · Fifteen cuisines
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15
Cuisines
40
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Rated 4.8 by home cooks — weeknight-fast to slow-Sunday
01
Italian
Slow sauces, blistered crusts, and the pasta that built Sunday dinner. 667 recipes → 02
Mexican
Charred tortillas, bright salsas, and braises worth the long afternoon. 667 recipes → 03
American BBQ & Grill
Smoke, char, and the backyard plates that define a long weekend. 667 recipes → 04
Chinese
Wok-fired noodles, steamer-basket dumplings, and a fast, hot kitchen. 667 recipes → 05
Indian
Layered spice, patient curries, and warm bread to carry every bite. 667 recipes → 06
Thai
Sweet, sour, salty, and hot balanced on a single spoon. 667 recipes → 07
Japanese
Dashi-built broths, pressed rice, and the quiet precision of the line. 667 recipes → 08
French
Bistro braises, proper butter, and pastry worth the early start. 667 recipes → 09
Greek & Mediterranean
Olive oil, sea salt, and the herb-bright cooking of the inland sea. 667 recipes → 10
Southern Comfort
Cast-iron suppers and the slow staples of the American South. 667 recipes → 11
Korean
Fermented heat, sizzling rice bowls, and a table full of banchan. 667 recipes → 12
Steakhouse & Grill
Hard sears, resting boards, and the cuts that anchor a great plate. 667 recipes → 13
Seafood & Catch
Quick heat, citrus, and the catch handled with a light hand. 667 recipes → 14
Breakfast & Brunch
Stacked, poached, and slow-toasted plates for an unhurried morning. 667 recipes → 15
Desserts & Bakery
Custards, crumbs, and the bakes that close a meal right. 667 recipes →
ItalianSlow sauces, blistered crusts, and the pasta that built Sunday dinner. 667 recipes → 02
MexicanCharred tortillas, bright salsas, and braises worth the long afternoon. 667 recipes → 03
American BBQ & GrillSmoke, char, and the backyard plates that define a long weekend. 667 recipes → 04
ChineseWok-fired noodles, steamer-basket dumplings, and a fast, hot kitchen. 667 recipes → 05
IndianLayered spice, patient curries, and warm bread to carry every bite. 667 recipes → 06
ThaiSweet, sour, salty, and hot balanced on a single spoon. 667 recipes → 07
JapaneseDashi-built broths, pressed rice, and the quiet precision of the line. 667 recipes → 08
FrenchBistro braises, proper butter, and pastry worth the early start. 667 recipes → 09
Greek & MediterraneanOlive oil, sea salt, and the herb-bright cooking of the inland sea. 667 recipes → 10
Southern ComfortCast-iron suppers and the slow staples of the American South. 667 recipes → 11
KoreanFermented heat, sizzling rice bowls, and a table full of banchan. 667 recipes → 12
Steakhouse & GrillHard sears, resting boards, and the cuts that anchor a great plate. 667 recipes → 13
Seafood & CatchQuick heat, citrus, and the catch handled with a light hand. 667 recipes → 14
Breakfast & BrunchStacked, poached, and slow-toasted plates for an unhurried morning. 667 recipes → 15
Desserts & BakeryCustards, crumbs, and the bakes that close a meal right. 667 recipes →
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Free
Italian
Skillet Ravioli with Sage Butter
Our Ravioli leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished with Sage Butter.
Free
Italian
Wood-Fired Polenta with Sage Butter
Wood-Fired Polenta with Sage Butter -- bright with acid and fresh herbs.
Free
Italian
Rustic Spaghetti al Forno
A Rustic Spaghetti, rich without ever feeling heavy, and served al Forno.
Free
Italian
Skillet Ravioli and Peppers
Skillet Ravioli and Peppers -- layered with warm, patient spice.
● Members
Italian
Herbed Chicken Parmesan with Wild Mushrooms
Herbed Chicken Parmesan with Wild Mushrooms -- bright with acid and fresh herbs.
● Members
Italian
Slow-Braised Bruschetta with Burrata
Our Bruschetta leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished with Burrata.
Free
Italian
Roasted Panzanella in Tomato Sugo
Our Panzanella leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished in Tomato Sugo.
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