Driving north from Naples to Rome, you are bound to come to Gaeta, and you should make a point of sampling some tiella there. Every time I am in that vicinity, I stop by and enjoy some tiella with Nonna Lisa Corrado, my son-in-law’s maternal grandmother. According to him, she makes the best tiella in all of Italy. Tiella is made in Naples and throughout Italy, but it is a specialty in Gaeta, a beautiful seaside town on the border of Campania (Naples) and Lazio (Rome) regions. So what is tiella? It is a thin-crusted deep-dish pizza, stuffed with different combinations of vegetables and fish—escarole, broccoli rabe, octopus, olives, ricotta and Swiss chard, artichokes, and any other vegetable that is in season. It is topped and sealed with the same dough and baked until golden. Every time I stop for a piece of tiella, Nonna Lisa teaches me another filling. I take notes, and then I enjoy. I now make them at the restaurants and at home in New York, for my son-in-law. He enjoys them with a touch of nostalgia and following are two for you to enjoy.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.