Throughout history, Sardinia has been a territorial prize for the great powers of the Mediterranean Basin, and every period of dominion has left its mark on the island. One of the most distinctive influences—both cultural and culinary—was the 400-year rule of imperial Spain, from the early 1300s to the early 1700s. Today, in Alghero, on the west coast of Sardinia, residents still speak a form of the Catalan language. And the spiny lobster that abounds in the waters off Alghero is prepared alla Catalana—cooked, chopped into large pieces, and tossed into a salad. In Sardinia, it is expected that you will grab a chunk of lobster from the salad with your fingers and dig into the shells with gusto. Here at home, I do the same thing with our great Atlantic lobsters, which are certainly as good as if not better than their Mediterranean cousins. I prepare them alla Catalana and serve them Sardinian-style, with lots of moist napkins and bowls for the shells, encouraging everybody to dig in.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.