Whether the tomatoes are fresh or canned is a seasonal matter: in summer, choose fresh ones; in winter, use canned ones. Both make a delicious, rich sauce for braising meatballs. When using fresh tomatoes, I like to peel them and I don’t bother to seed them, but that is the cook’s choice, depending on time constraints and inclination. The herbs are also a matter of choice: fresh or dried basil (the most usual addition), marjoram, or tarragon all enhance the sauce with a mildly sweet herbal presence; oregano or bay add a more assertive flavor. Spaghetti is traditional for this everyday, home-style dish, but other shapes, such as bow ties, small rigatoni, or penne, will also capture and hold the sauce as the pasta is lifted from plate to mouth. For the meatballs, I like to use my polpette, because their cheese centers add an extra oomph to the dish. But you can also use meatballs fashioned from either sweet Italian or Tuscan sausage with good results.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.