Landlocked Umbria does not have a seafood cuisine. But its mountain lakes, rivers, and streams abound in freshwater fish, such as the tasty tench. This simple preparation is one I found in Umbria, and it is excellent for fillets of our sweet-water varieties, such as carp or whitefish, or even light ocean-fish fillets like sole. Serve with a salad, or with the Potato-Mushroom Cake with Braised Lentils (page 200).
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.