Here is a classic pasta, as delicious as it is simple and fast. But because it is such a minimalist creation, every ingredient is of utmost importance. Use a very good authentic pecorino, one produced in Lazio (the Italian region where Rome is located), Tuscany, or Sardinia. The cheese is at its best when aged only 8 to 10 months. And grind the black peppercorns just before making the dish—I like to crush the black pepper by hand in a mortar, into coarse bits that explode with flavor as I enjoy the pasta.
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.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
The silky French vanilla sauce that goes with everything.