Usually, pasta recipes contain something substantial such as sliced mushrooms, vegetables, seafood, or meat. This recipe, like the aglio e olio on page 103, has a very simple sauce and will make 6 “Italian” portions. Simplicity goes a long way, especially with intense flavors such as anchovies and capers. If you’d like more substantial servings, increase the spaghetti to 1 1/ 2 pounds and the rest of the ingredients by one-half.
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.