You have all seen those large, wax-coated provolone cheeses hanging like oversized pears in Italian groceries. When the same cheese is made into smaller shapes, which are hung to dry only briefly, they are sold as a softer, milder cheese known as provola. The wonderful soft texture of the cheese is perfect for this reinforced soup. If you cannot find provola, substitute a young soft cheese like Fontina or fresh Pecorino. You can use fresh mozzarella, but it will be very stringy when ladling and eating the soup. Boiling the meatballs before adding them to the soup may seem a little odd, but it removes some of the raw-meat flavor and helps keep the clear flavors of the soup intact.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?