This dish is a real mouthful—literally! The pancetta-rich sauce and cheesy meatballs are each delicious on their own and make an irresistible combination. For years my aunt Raffy and I have agreed to disagree on the “right” way to make Amatriciana sauce. She starts with whole tomatoes that cook down to a chunkier sauce, and adds a bit of wine as it cooks. I prefer the lighter, smoother texture of a sauce made with crushed tomatoes (which also save a bit of effort) and think it tastes fresher without the wine. Either way, though, this recipe is a keeper that you’ll turn to again and again.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.