A gastronomic heirloom of the coast, this is a humble recipe made from the bits and pieces of what was at hand, sometimes eaten as a principal dish or a contorno, a side dish, other times as a sweet. It is still presented— though in dramatically different versions—in cherished places such as Da Gemma in Amalfi. This take, however, is lighter, less vegetal than most of those with which we’ve been presented, the trick being the absolute thinness of the eggplant slices. This enables them to blend better with the other components, all of them then settling down together into a nicely married sort of flavor and texture. More eccentric than it is bizarre, this version of the ancestral dish turns out to be quite luscious.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.