This is a special salad worthy of your homemade tonno sott’olio. You blanch the tomatoes and scallions, and briefly sauté the red onion to mellow pungency and soften textures. The salad needs a good hour of marinating to let the sweet and savory flavors mingle. Incidentally, leftovers make great juicy sandwiches. I recommend white balsamic vinegar here, to wilt the red onion and dress the salad. White balsamic is not a traditional product, but it comes from Modena, like any decent balsamic, and it has a clean taste and a light color that don’t muddy dishes the way dark balsamic can. If you can’t find it, use regular wine vinegar. You may also use top-quality canned tuna in this salad, but drain and discard the packing oil and substitute fresh extra-virgin olive oil in the dressing and sauté.
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.