If you were Venetian, and therefore Catholic, and were forbidden to eat meat on Fridays, you might choose instead a delicious whole wheat pasta tossed with rich sardines and fennel for your supper. Aren’t you lucky, then, that even if you are a Swedish Lutheran, you can happily take part in this lovely ritual? Bigoli is yummy fresh, but it can also be found dried in Italian markets. Although you could substitute other types of pasta, the depth of flavor of the whole wheat really holds up to the intensity of the fish.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.