This was and is still the dish every Napoletano wishes to come home to for Sunday lunch. There have been sonnets written to its lush sauce, to the perfumes of it curling down to the alleyways below, signaling that, at least for a day, all would be well for that family. The tomato, after its long, slow courting with the red wine, takes on a sort of rusted ebony tint, a beautiful rich color the Napoletani, with their keenness for flourish, are wont to call “black.”
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.