I love aggressively seasoned vegetables (see Broccoli or Cauliflower with Garlic and Lemon, Two Ways, page 452, specifically the second way, with the optional anchovies and dried chile added), and piadine are one of the best ways of justifying a meal centered around them. Piadine are griddle-cooked flatbreads from southern Italy that are sometimes folded and stuffed like calones. But it’s equally authentic, more convivial, and certainly easier to put a pile of piping hot piadine in the middle of the table surrounded by bowls of wilted kale and plates of grilled sausages or prosciutto. Have plenty of red wine on hand and let everybody help themselves.
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.