Though it cooks for only 15 minutes, this tomato sauce gets loads of flavor from both the tonno and the olio of your marinated tuna. But you don’t want just to boil the tuna and tomatoes together: it is essential to add the fish, the oil, and all the other ingredients to the big skillet at the right time. The technique of skillet sauces, and how to finish pasta and sauce together, is explained in depth on pages 89 to 93. For this chunky sauce, I recommend a short dried pasta with lots of nooks and crannies, like cavatelli or campanelle or conchiglie. These will catch some tuna for you with each bite, so you don’t end up with all the tuna swimming in the bottom of your bowl.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.