The Golfo di Gaeta teems with octopus, and Nonna Lisa can buy them fresh all year round to make this delicious tiella filling. With rare exceptions, however, octopus sold in the United States has been frozen (and usually cleaned) before coming to market. And while I almost always prefer fresh seafood, properly frozen octopus is easy to handle and tastes excellent—some claim that freezing helps to tenderize the flesh. Buy octopus still frozen (not thawed) from a reliable fishmonger or online merchant.
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.