This dish is a real mouthful—literally! The pancetta-rich sauce and cheesy meatballs are each delicious on their own and make an irresistible combination. For years my aunt Raffy and I have agreed to disagree on the “right” way to make Amatriciana sauce. She starts with whole tomatoes that cook down to a chunkier sauce, and adds a bit of wine as it cooks. I prefer the lighter, smoother texture of a sauce made with crushed tomatoes (which also save a bit of effort) and think it tastes fresher without the wine. Either way, though, this recipe is a keeper that you’ll turn to again and again.
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.