This colorful salad combines grilled fresh peppers with the savory condiments from the Umbrian pantry—anchovies, capers, olives, and, of course, olive oil. I like to serve it on a platter of affettati (sliced prosciutto and other cured meats), or as a topping for grilled bread. And with the addition of fresh mozzarella, hard-cooked eggs, or boiled potatoes, it becomes a light yet satisfying summer lunch. The basic salad in the recipe can be assembled ahead of time and refrigerated—let it come to room temperature before adding embellishments and serving.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.