The poorest, perhaps, of all Sard dishes, some version of mazzamurru is often a shepherd’s supper or humble sustenance for a bountyless hunter’s family. Made of whatever stuffs might be at hand, the commonalities of mazzamurru are rich ewe’s milk, some rough bread, and shards of sharp, salty cheese. The ornaments are often a handful of wild grasses or a few sun-dried tomatoes, some olives, a crush of dried herbs. Present the mazzamurru with a bowlful of some simple tomato sauce or, better, no sauce at all, its nakedness tasting of such goodness.
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.