Antipasti are, for me, the best part of a Piedmontese meal. At any family gathering (and in restaurants as well), the platters of different antipasti just never stop coming. And at some point in the procession, roasted peppers stuffed with tuna will arrive at the table. The combination of sweet, meaty peppers and well-seasoned oil-cured tuna is always delightful. In Piemonte, cooks are discriminating about the peppers they roast, and most sought are those from Carmagnola, a town in the countryside south of Torino. Carmagnola peppers are justly famous, for wonderful flavor as well as their vivid colors and distinctive shapes, like the corno di bue (ox horn) and trottola (spinning top). Carmagnola also is well known for il coniglio grigio di Carmagnola—the gray rabbit from Carmagnola—considered to be one of the best in Italy. Here in the States, any fresh, meaty sweet bell-type peppers are suitable—different colors make a nice presentation. And peppers are always best roasted and peeled at home, though a jar of roasted red peppers can be substituted if you are short on time. (If you have no peppers at all, this tuna filling is delicious on crostini or crackers—it makes a world-class tuna-fish sandwich too.)
Crispy. Golden. Fluffy. Bubbe would approve.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.