In southern Italy, where the flatbread called pizza originated, it was traditionally kept very, very simple, topped with as little as salt, olive oil, and rosemary or a few tomato slices and a bit of fresh mozzarella. Now, of course, you see American-style pizzas on the streets of Rome. The recipes here, then, are a bit of a throwback—very simple and very real. Even simpler if you use a food processor; you can knead the dough by hand, of course, if that’s your preference, but the machine is far easier and more efficient and, in fact, does a better job, at least for most of us. Be sure to see the recipes for Pissaladière (page 45) and Tarte Flambé (page 44), both of which are based on this dough.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.