Cipolline are small, flat, sweet Italian onions. This agrodolce preparation of cipolline is one of the staples of my Umbrian tavola, and the most popular contorno at the Osteria, I think in part because onions go with so many main dishes, and they are also easy to share. My dad orders them every time he comes to the restaurant. I think he could make a meal of nothing but these onions followed by a perfectly pulled espresso. In the summer when I can find them, I use long, red torpedo onions in place of cipolline.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.