As much as Puglia is about the land, it is also flanked by water: the Adriatic on one side and the Ionian Sea on the gulf side. Hence, one finds a big tradition of seafood as one travels down to the tip of the heel. In the quaint seaside city of Trani, along the Adriatic shoreline, is a delightful restaurant called Le Lampare. There I was introduced to farro con legumi e cozze, a beautiful stew of ceci and cannellini beans cooked with farro, one of my favorite grains, tossed before serving with savory mussels and their juices.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.