This may be called a torte, sformata, crostata, teglia, or quiche, not to mention a dozen other names in different countries, mostly Mediterranean. They all begin with a simple pie shell and a pile of cooked vegetables (and sometimes meat). (The recipe will take less time if you have a premade crust.) Cheese, eggs, or other enriching ingredients may be added. The result may be a first course, a light lunch, or the centerpiece of a larger meal. You can also use any of these mixtures to make a crustless “torte”—see the variation. Other vegetables you can prepare this way: zucchini or summer squash may be substituted for the eggplant.
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.