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The Reluctant Gourmet Website Established 1997
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Pasta al Tonno

Mastering Pasta Sauces at Home: Techniques and Recipes

A bowl of rigatoni in chicken liver sauce, crisped sage leaves scattered visibly on top

Rigatoni with Chicken Livers — The Dish That Finally Won Me Over

Stinging Nettle Recipe For the Brave of Mouth

Stinging Nettle Recipe For the Brave of Mouth

Bolognese Sauce with Penne Pasta

Bolognese Sauce Recipe: Rich, Slow-Cooked Italian Flavor

Pasta with Garlic and Oil Recipe

Spaghetti Aglio e Olio Recipe

Potato Gnocchi with Hen of the Woods Mushrooms

Gnocchi with Hen of the Woods Mushrooms — Recipe and Technique

A bowl of spaghetti with tomato and capers sauce

Spaghetti with Tomato and Caper Sauce — Why the Briny and Bright Combination Works

Penne with Artichoke Sauce Recipe

Penne Pasta with Artichoke Sauce Recipe

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About

I’ve been cooking seriously since the mid-1980s — self-taught, a lot of trial and error, and genuinely interested in why things work in the kitchen. I started this site in 1997 because I couldn’t find cooking writing that explained the reasoning. Still at it.

G. Stephen Jones at a food hall Full story →

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