A dish I learned from my good friend Andrea, who is originally from Rome but has collected unusual pasta dishes from all over Italy. This is clearly a peasant dish, but the presence of sausage, butter, and cream makes it special enough for guests. Use well-seasoned “Italian” sausage; it can be hot if you like. That made without casing—in patties or bulk—will save you a step.
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.