Puntarelle is also called Catalonian chicory, though I think of it as a truly Italian vegetable. It is in the chicory family, with thicker stalks tapering to serrated leaves that look a bit like those of a dandelion. The leaves have a little bite to them, with more of a fennel-endive thing going on in the stalks. It might take some searching to find it in the market—you could always try asking your market if they would order it—but it’s worth seeking out. In Rome, puntarelle is traditionally paired with strong flavors such as anchovy and garlic that can match the strong flavor of the vegetable, as I do here, along with an ice-water soak that takes off some of the edge. If you can’t find puntarelle, I suppose you could substitute frisée, but then you’re kind of missing the magic.
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 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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.