Passatelli are a traditional soup garnish that resemble fat round noodles (see the photo, above) but they’re made with dried bread crumbs rather than flour. This gives them lots of flavor and a pleasant crumbly texture; in fact, they may remind you of matzoh balls, the Jewish soup dumplings that are also made from dried crumbs and eggs. Passatelli are a snap to make—well ahead if you want—and they cook in less than 5 minutes, right in the soup pot, just before you serve the soup. They are a splendid addition to plain broths, either All-Purpose Turkey Broth (see page 80) or chicken poaching broth (see page 328), and they’d be a nice addition to Savory Potato Broth as well (see page 63). For this small amount of passatelli, I suggest using the simple method of rolling and cutting in the recipe. The shape is not traditional but the taste and texture are exactly as they should be. It doesn’t seem like a lot but the passatelli swell up nicely in the soup. If you want a larger quantity, just multiply the formula here.
Turn humble onions into this thrifty yet luxe pasta dinner.
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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.
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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.