20 Go-To Recipes You'll Want to Commit to Memory
Everyone has a delicious dish that's so deceptively simple, they can make it by heart. We asked, and you gave us your favorites.
Pasta with White Wine and Watercress
Al Forno was my favorite restaurant when I was a student in Providence, Rhode Island, and years later, I still make this pasta inspired by its first cookbook.
In a large skillet, gently warm some chopped garlic in olive oil while you cook a pot of pasta. When the garlic turns pale gold, pour in a splash of white wine and about ¾ cup chicken broth and let it cook down. When the pasta is almost done, drain and transfer to the skillet. Cook another minute, then add 1 or 2 bunches of watercress and cook just until it wilts. Top with lots of grated Parmesan and black pepper.
—Angela Riechers, O deputy art director
In a large skillet, gently warm some chopped garlic in olive oil while you cook a pot of pasta. When the garlic turns pale gold, pour in a splash of white wine and about ¾ cup chicken broth and let it cook down. When the pasta is almost done, drain and transfer to the skillet. Cook another minute, then add 1 or 2 bunches of watercress and cook just until it wilts. Top with lots of grated Parmesan and black pepper.
—Angela Riechers, O deputy art director
From the March 2012 issue of O, The Oprah Magazine