Six hundred years before Christ, the Greeks raised up a grand colony on the verges of the Mar Tirreno, dedicating it to Poseidon. Now known as Paestum, the whole cadence of life, as it was then and there, sits in high relief, a phenomenal diorama, traceable, floating, gleaming. The great temples, barely wounded and without a haunting, invite one inside to stay among the rests of old dreams, to race among the open pathways between them. A cordial parish, a fair Camelot, it seems, while one sits awhile on the thick tufts of grass inside the Temple of Neptune, having slipped under the easy gate to watch the sunrise, to collect armfuls of the tall, thin spears of asparagus that grow wild, treasures to take back to Alfonso to cook for lunch. He, having spent the morning gathering clams, combined the collected booty with fusilli di Felitto—beautiful pasta, hand-rolled then wound, one string at a time, around the traditional, corkscrew-shaped wires, used and prized like jewels, by the women of the nearby village of Felitto. Dishes that marry wild vegetables with sea or shellfish are typical of the Cilentini, they thinking it a thing natural to prepare their suppers with stuffs foraged from woods that fall down to the sea.
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.