Before we opened the Osteria, Matt made all of the dishes he wanted to put on the pasta menu for us to taste together. When he made this dish—his version of a classic from Puglia—I was absolutely convinced that the pasta program we were committing to was a good idea, and that Matt was absolutely the one to execute it. Evidently I’m not alone because this has been our most popular pasta since the day we opened. The chard you will prepare for this dish makes more than you will need for four servings, as does the Fennel Sausage recipe. It would be a good recipe to double and serve to a crowd—just remember to prepare the sauce and toss it with the pasta in two separate sauté pans.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.