An ancient practice to conserve some windfall of fish or vegetables is to fry them in good olive oil and tuck them under coverlets of bread crumbs into a vinegary bath. The addition of saffron is a fillip only half a century old, when the golden pistils began to be prized beyond their value as a pharmaceutical (page 58). A dish made traditionally also in Puglia, I think the Abruzzesi hands fashion the most luscious versions. Zucchini or eggplant may be treated in the same way as the fish.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.