This flatbread is a riff on the classic focaccia from Recco, Italy. Unlike the traditional yeasted focaccia, this bread is two layers of unleavened dough separated by cheese. The dough is made by first adding the oil to the flour, mixing it in to coat the starch, and then adding the water. This method keeps the flour from clumping and facilitates a well-blended dough. This flatbread is a great way to start a dinner party with everyone congregating in and around the kitchen, cocktails in hand as the flatbread comes out of the oven. It’s a graphic illustration of the power of steam leavening. After the bread is cut it deflates into a truly flat bread. It’s beautiful and delicious, a sure conversation piece as people relax and settle in for the evening.
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.