Please do not let the bad bologna sandwiches of your youth deter you from trying this sandwich. Good mortadella is silky, flavorful, and because it doesn’t require aging, usually far more affordable than most artisanal sandwich meats. Here, we balance the smooth texture and rich taste of mortadella with the bitterness of grilled radicchio. The Pistachio Vinaigrette (page 181) is a nod to the classic use of pistachios embedded in the meat.
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.