The sauce for this pasta is really a simple fresh salsa, and if you are making it in the summer months, feel free to substitute two or three diced beefsteak tomatoes for the canned. It is just as good at room temperature as it is served hot, so it can be made ahead of time—perfect for large get-togethers and buffet-style parties. The sliced steak turns this dish into a meal. I’m seeing smoked almonds used more and more in Italy and I have fallen in love with the deep flavor they add; however, as they are quite salty, when I use them in a dish I reduce the amount of salt I would normally add.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.