A great way to enjoy baccalà mantecato, before you eat it all as a spread or dip, is as a dressing for cooked pasta; 1 cup is enough to make a flavorful sauce for a pound of spaghetti, other long dry pasta, or fresh maltagliati pasta, which my father always liked. It is also good to dress potato gnocchi. Transforming the baccalà mantecato into a pasta sauce is best done in a big skillet—14 inches in diameter—into which you can drop all the pasta, straight from the cooking pot, and dress it—see the first part of chapter 3 for the basics of skillet sauces and how pasta and sauce are finished together.
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.