What you put on your pizza is just as important as how much. It’s about quality, not quantity. Don’t go crazy and overload pizza with a jumble of toppings. Think about balance and a few well-chosen ingredients that work together. The Caponata (page 70) and the sugo (page 111) are delicious spread on pizza with a few cubes of mozzarella, for example. Here earthy mushrooms matched with fragrant thyme and sweet caramelized onions pack this rustic pizza with major punch. Gruyère’s robust and savory flavor profile knocks this no-sauce pizza off the charts. When it comes to pizza, this one delivers.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.