The richness of peperonata contrasted with the mild flavor of ricotta is so perfect we found a way to offer it in both the Pizzeria and the Osteria (see Peperonata with Ricotta Crostini, page 87). We use buricotta, which looks pretty because the cheese holds its shape when it’s baked, but if you can’t get buricotta, the pizza will be equally good made with quality fresh ricotta. In a perfect world your ricotta will get blackened in places like a perfectly roasted marshmallow.
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.