As I wrote in this chapter’s introduction, the fishermen of Bagnara, a beautiful port on the Calabrian coast just north of the Strait of Messina, are renowned for their skill in catching the magnificent swordfish that migrate to this corner of the Tyrrhenian Sea every year. During our recent visit, I was not surprised to learn that the cooks of Bagnara are equally skilled when it comes to cooking pesce spada as well. The recipe I share with you here is among the simplest and best I have ever tasted, anywhere. Of course, as always in seafood cookery, the freshness of the fish is the key to success, so be sure to get swordfish at its absolute best.
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 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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.