Alison Roman
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Alison Roman

Welcome to the week of May fifth!

 
 
 
 
 

Here's everything to cook, watch, and read this week.

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if you’re cooking

Cheesy Baked Shells

Less intensely indulgent than classic Baked Ziti and a lot less fussy than lasagna, in my old age this is sort of the only baked pasta I’m making these days. It’s got all the hits: pasta, cheese, sauce, but feels casual in a way that makes it seem possible to throw together for dinner tonight if you wanted.

Recipes
Citrus Salad with Bitter Greens
Citrus Salad with Bitter Greens

Sometimes it’s nice to just arrange leaves on a plate, layer with sliced citrus and onion and season casually with flaky salt, vinegar and oil.

A Better Garlic Bread
A Better Garlic Bread

While we’re talking classics, this garlic bread really is better than the rest, and I would argue almost non-negotiable with a cheesy pasta and salad.

All-Purpose Chocolate Sheet Cake
All-Purpose Chocolate Sheet Cake

This chocolate cake really stands up on its own with a vanilla buttercream frosting—simple and classic.

Wine-Roasted Artichokes
Wine-Roasted Artichokes

Once these artichokes are cooked in their oily, white wine bath, you can eat them without teaching anyone how to navigate the thorny beast or deal with the feathery choke.

 

if you're watching

We’re not stuffing individual shells, we’re not fussing over sheets of pasta, we’re not cooking down a béchamel. Instead, we’re letting tomato sauce, dollops of ricotta, and shredded mozzarella pool, melt (and bubble over) into pasta shells to serve with an oh-so-casual citrusy bitter greens salad.

 

if you're reading

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 more recipes here

things you want, things you need