Even though I call these “stuffed” tomatoes, don’t actually stuff the rice filling into the tomatoes. Fill them loosely or they will be dense and dry after baking. You can put the tops back on the tomatoes flat or prop them up at an angle. Rice cooked this way—with a little olive oil and bay leaves—is a good dish on its own. We used to feed it to children or adults when they were recovering from an upset stomach, but don’t limit it to that. In addition to stirring the fresh basil into the filling, shred as much as you like and scatter it over the tomatoes after you put them on a plate. Basil and tomato is a union made in heaven, and who am I to question heaven?
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.