I first tasted this dish in an Italian American restaurant in the 1960s, and thereafter served it in my restaurants into the 1980s. In Italy, bacon and clams are not cooked together much, but I love this dish. It is an extraordinary combination of flavors—between the brininess of the clams, the sweetness of the roasted peppers, and the crispy pancetta or bacon taste that everybody loves. The dish has roots on the shore of Rhode Island, where it was created at the Little Casino hotel in Narragansett, early in the twentieth century.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.