One departs Italy—and the European continent—for the journey to Sicilia through the narrow Straits of Messina. The city is an unlovely place, the ravages and wrecks of her face so corrected that she seems benign, with few of her old graces. Snugged inside the tumult of her port sit a few humble houses still dispatching, to the fishermen and the local citizenry, the stews and broths from the old tomes. And it was at one table there where we ate a most luscious rendition of swordfish. A dish typical of Messina, and now of the whole island, it seems, this one was extraordinary for the rich elements of its stuffing, but more for the divine splash of Malvasia in its little sauce.
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.