I was introduced to the concept of a chopped salad in the 1970s at La Scala Boutique, a casual offshoot, now closed, of the Beverly Hills institution La Scala. The salad, which they call the Jean Leon Chopped Salad (it’s now available at the original La Scala restaurant), is made of iceberg lettuce, salami, and mozzarella, all so finely chopped that you almost don’t have to chew it, then topped with ceci, or chickpeas, and a tangy red wine vinaigrette. I was totally addicted to that salad. I’ve been making chopped salads ever since, always with La Scala’s version in mind, but the one we serve at the Pizzeria with aged provolone and Sweet 100 tomatoes is my best yet.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.