Here’s my version of our family’s favorite Umbrian road food: the torta al testo (or crescia) baked and served at Il Panaro, the outdoor eatery and truck stop near Gubbio (see this chapter’s introduction). The unique wood-oven-baked character of the Il Panaro torta is hard to replicate in the home kitchen, yet I’ve found that baking the breads in a cast-iron skillet gives very nice results. The dough is easy to mix and shape, so even if you’re a bread-baking novice you’ll have success with this one.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.