Using vinegar and chiles in an aggressive way is something Matt picked up from Mario, and I love it. I have a thing for acidic food in general—vinegar in particular. If you were to follow me around the kitchen at Mozza as I tasted various sauces and condiments, what you would hear most often is, “It needs salt” or “It needs acid.” This needs neither. Broccolini, also called baby broccoli, looks similar to broccoli but with longer, thinner stalks and smaller florets. It’s a hybrid between conventional broccoli and Chinese broccoli and is slightly sweeter than broccoli. We also make this dish with Romanesco, an Italian heirloom variety of cauliflower.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.