You might be familiar with this salad made with stale bread, but for some more texture and taste, try making it with taralli, often sold as pepper or fennel round bread biscuits at Italian specialty stores in the United States. Actually, taralli are small bread rounds, much in the style of bagels, which are baked and toasted to a crisp. It is a traditional food from Puglia, Calabria, and Basilicata. The story goes that the taralli were made specifically for the shepherds and workers to take to their fields. The taralli lasted and traveled well, and, once tossed with some condiments, they would revive and be delicious.
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.