This recipe is based on a Cuban sandwich traditionally made with roast pork, ham, pickles, Swiss cheese, and mustard. We start with the same main ingredient—the pork. It can be a loin, a ham, even a shoulder, but it should be roasted so that it retains some texture. Then we ratchet things up. In place of the ham, we have coppa, which comes from the neck of the pig and is cured and dried like prosciutto. Standing in for the pickle, we have a pickled pepper relish. The sugar in the recipe cuts through the spiciness and acidity, rounding out the flavors in the relish. Instead of the Swiss cheese in a Cuban, we use fontina. We press the sandwich just as you would a Cuban, and presto! We have what we have nicknamed the Cubano-Italiano.
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.