This is one of those Italian-American classics—a dish that looks and tastes as though it was born in the Old Country but that was really born in the United States. Capers are used liberally in Sicilian cooking, and a lemon-caper sauce lives up to its name, piccata, which some say means “piquant.” Other translations say piccata means to add fat—which might be where all of the butter in the original sauce comes in. This recipe calls for just a dab of butter for flavor in the tangy, tart sauce.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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The silky French vanilla sauce that goes with everything.
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This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.