While the word parmigiana literally means “from Parma,” a town in northern Italy, this dish is clearly Sicilian in origin. Here you have the traditional eggplant-parmigiana recipe that everyone loves. This versatile dish can be made in advance and baked when your guests arrive. It reheats well as a leftover and makes a great sandwich as well. In Italy, sometimes it is not even baked, but assembled with sauce and a generous sprinkling of grated Grana Padano, eliminating the mozzarella, and eaten straightaway. And at Roberto’s, on Arthur Avenue in the Bronx, I found alternating layers of eggplant and zucchini—delicious.
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.