Small ditalini and well-cooked broccoli di rape are all you need to make a delicious, warm, nourishing, and comforting dish—moist and almost soupy in consistency. Of course, you need the basic seasoning of the Basilicata cook, too: olive oil, garlic, lots of peperoncino, and pecorino. If you feel the need to add more to this simple dish, slivers of chicken breast can cook right in the pot with the ditalini and will give a meaty substance. Another natural addition would be cubes of provola just before serving (see Wedding Soup, page 299, for tips on adding provola to a soupy dish).
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.