This is the quintessential Italian American dish: from the 1950s through the 1980s, every Italian restaurant had it on the menu. It is still one of America’s favorite dishes and is easy to make. The important part of the recipe is to begin cooking the meat and mushrooms separately, then combine them at the end so the flavors blend. Marsala is the special ingredient in this dish. Around the city of Marsala, Malvasia, a varietal of a very aromatic grape, grew in abundance. Wine has been made from this varietal for centuries, and the English took note of it and began importing it. The history of England and the New World needs no retelling, and this is most likely how Marsala made it across the pond. When the Sicilian immigrants settled in America, and rediscovered it, it was a natural reunion.
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.