Perhaps the most elegant version of Sicilian tuna for us was this one that we ate in the kitchen of a tiny, chalk-white house set in the curve of an alley and whose arch-walled garden looked to the sea. The lady who cooked it for us—the owner of the house—was born there in that most ancient parish of Trapani more than ninety years ago. Warm, insistent winds—the breath of Africa, one thinks—billowed up the old blue curtain that was her back door, bidding in the damp, balmy spice of her wisteria as she sat there, beatific, talking and working. It was as though pressing peppercorns into the flesh of a fish was a most magnificent task.
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.