You might be familiar with this salad made with stale bread, but for some more texture and taste, try making it with taralli, often sold as pepper or fennel round bread biscuits at Italian specialty stores in the United States. Actually, taralli are small bread rounds, much in the style of bagels, which are baked and toasted to a crisp. It is a traditional food from Puglia, Calabria, and Basilicata. The story goes that the taralli were made specifically for the shepherds and workers to take to their fields. The taralli lasted and traveled well, and, once tossed with some condiments, they would revive and be delicious.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.