Sicilians are passionate about both food and opera, so it is no surprise that one of the island’s most celebrated dishes is pasta alla Norma. What better way to honor the composer Vincenzo Bellini, a native son of Catania (on Sicily’s eastern coast), than to name a delicious pasta for Norma, one of the great operatic masterworks of all time? I love both the opera and the dish, and, I can assure you, aside from their name, they’re quite different. Those of you familiar with opera know that the title role of Norma is so difficult that only the greatest sopranos ever sing it. On the other hand, this recipe is simple and easily made.
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.