When the Pizzeria first opened we hosted a book signing for Lidia Bastianich’s book Lidia’s Italy, and we served Lidia’s peppers as an antipasto. I found myself nibbling on them all evening. Shortly after, I spotted tiny, bright-colored peppers in a grocery store. They were so pretty, with red, yellow, and orange colors mixed in one bag. Motivated by those peppers, I decided to put a version of Lidia’s peppers on the Pizzeria menu. For the stuffing, we start by poaching tuna in olive oil, but you could use quality olive oil–packed tuna. If you don’t want to make 48 peppers, save the excess tuna stuffing and serve it on a salad of arugula dressed with lemon vinaigrette.
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.