Corzetti stampati, or “stamped coins,” are a traditional pasta shape of Genoa, made using a wooden stamp to imprint a design onto the “coins.” Corzetti are usually served with the most famous Genoese pasta dish: basil pesto with green beans and potatoes. Matt and I shirked that tradition and serve ours with a Sicilian dish, pasta with eggplant and tomato sauce, instead. If you can’t find a stamp, you could get away with making unstamped coins using a 2-to 2 1/2-inch cookie cutter.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.