Here, the Calabrian fashions a rough paste of flour, sea salt, and water and perhaps an egg and a spoonful of oil, rolling it out thin and cutting it into wide, uneven ribbons, calling it maccarruni i casa—maccheroni made at home. It is married to a well-made sauce flavored with some precious trimmings of pork and left to braise and plump in its liquors. The whole offering, pasta, meat, and sauce, is carried to table and eaten, one hopes, with the lush hunger it deserves. Here one uses a good piece rather than a few trimmings of pork. One might choose an acquisition from a good pasta shop or specialty grocery or make the good maccheroni alla mugnaia (page 37) for this dish.
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.