My family makes this fresh, uncooked tomato sauce with cherry tomatoes. If you can’t find them, substitute with any sweet tomatoes. But there’s just no point in making this recipe at all if the tomatoes aren’t at their peak of ripeness. This sauce is made all over Italy in the summer, when tomatoes are in season, but only in Rome is it known as alla Checca. I like to serve it with a long, thin strand such as spaghettini or angel hair; the fresh flavors seem to go perfectly with these delicate shapes.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.