One of those wonderful from-the-pantry pasta dishes that can be prepared in the time it takes to boil the water and cook the pasta. Canned tuna is not only acceptable but necessary; but the ideal tuna here would be that taken from the tuna’s belly, the fattiest part, and cured (preferably by your Sicilian grandmother) in great olive oil. Assuming you don’t have that, buy tuna packed in olive oil from Italy or Spain. (In a serious specialty store, you might find belly tuna—probably labeled ventresca—packed in olive oil. It’s dynamite.) What you’re looking for is dark, soft meat that will flake nicely and add its rich flavor to the sauce.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
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The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.