Cipolline are small, flat, sweet Italian onions. This agrodolce preparation of cipolline is one of the staples of my Umbrian tavola, and the most popular contorno at the Osteria, I think in part because onions go with so many main dishes, and they are also easy to share. My dad orders them every time he comes to the restaurant. I think he could make a meal of nothing but these onions followed by a perfectly pulled espresso. In the summer when I can find them, I use long, red torpedo onions in place of cipolline.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.