You have all seen those large, wax-coated provolone cheeses hanging like oversized pears in Italian groceries. When the same cheese is made into smaller shapes, which are hung to dry only briefly, they are sold as a softer, milder cheese known as provola. The wonderful soft texture of the cheese is perfect for this reinforced soup. If you cannot find provola, substitute a young soft cheese like Fontina or fresh Pecorino. You can use fresh mozzarella, but it will be very stringy when ladling and eating the soup. Boiling the meatballs before adding them to the soup may seem a little odd, but it removes some of the raw-meat flavor and helps keep the clear flavors of the soup intact.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.