Here’s another of my delicious discoveries at Le Lampare, in Trani. Farro is again paired with seafood, the simply cooked grain tossed and dressed, like pasta, with a lively sauce of cured tuna, tomatoes, and capers. We can’t match the tuna used at Le Lampare—theirs was expertly house-cured from the flavorful and expensive ventresca (belly flap) of the fish—but with this recipe you can make a version that is truly delicious in its own right, using good-quality Italian canned tuna (packed in olive oil, of course). It is a great summer dish, as a main course or an appetizer.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.