Recipes

Caramelized Onion and Lentil Ragù

Caramelized Onion and Lentil Ragù

This is an excellent, and tedious, vegan ragù. Since there is no meat being browned, the umami caramel flavours need to be replaced. Caramelizing onions achieves the same meaty taste.Black...

Caramelized Onion and Lentil Ragù

This is an excellent, and tedious, vegan ragù. Since there is no meat being browned, the umami caramel flavours need to be replaced. Caramelizing onions achieves the same meaty taste.Black...

Assemble and bake your lasagna

You might be thinking, “Marko, why there is no cheese?” There is no cheese. Accept it. Do not add cheese. The béchamel has you covered. Make it this way once...

Assemble and bake your lasagna

You might be thinking, “Marko, why there is no cheese?” There is no cheese. Accept it. Do not add cheese. The béchamel has you covered. Make it this way once...

Blanching fresh lasagna noodles for better texture

This is a tedious technique that I learned in Marcella Hazan’sEssentials of Italian Cooking – it has changed the way I think about fresh pasta. It’s amazing and you should...

Blanching fresh lasagna noodles for better texture

This is a tedious technique that I learned in Marcella Hazan’sEssentials of Italian Cooking – it has changed the way I think about fresh pasta. It’s amazing and you should...

18 egg yolk pasta

18 egg yolk pasta

Béchamel

Béchamel is one of the French five mother sauces (besciamella in Italian). It’s a great foundational recipe to know. You can use it here for lasagna, but also for croque...

Béchamel

Béchamel is one of the French five mother sauces (besciamella in Italian). It’s a great foundational recipe to know. You can use it here for lasagna, but also for croque...

Ragù Bolognese

Everyone makes ragù Bolognese slightly differently. I’ve combined a bunch of techniques from different recipes over the years: the browning technique from BA’s Best Lasagna, emulsifying from Kenji, the beef-pork...

Ragù Bolognese

Everyone makes ragù Bolognese slightly differently. I’ve combined a bunch of techniques from different recipes over the years: the browning technique from BA’s Best Lasagna, emulsifying from Kenji, the beef-pork...