Orecchiette, meaning “little ears,” are small dome- shaped disks. They are the most common shape in Puglia. They’re used in many regional dishes there, including the one that inspired our Orecchiette with Fennel Sausage and Swiss Chard (page 180). Although this shape doesn’t look as intricate as some of the others, it is one of the most difficult to shape, which is probably why so few restaurants make their own. Following our instructions, you can’t fail. To get the desired texture on the surface of the pasta, we suggest you use a plastic cutting board. At the Osteria, we use a wooden cutting board that has been deliberately scored with a knife, which gives the orecchiette the texture we want.
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.