Alfonso cooks a dish much like this one, invented epochs ago by the Cilentini during the vendemmia—the harvest of the wine grapes. He tells the story of the fishermen who were also winemakers, who, after depositing the daily winemaking debris into the sea, set out their shore lines, much as they did every other evening. Serendipitously, they lured an abundance of fat, pewtery sea bass—branzino—the fish bewitched by the fermenting perfumes of the grape skins and seeds. The Cilentini then roasted the fish who’d fed on the grape must over cuttings from the vines. The flesh of the fish was scented, through and through, with essences of grape. Legend has it that the dish made voluptuaries of all who ate it. Stuffing the fish with cooked grapes likely gives it an even more luxurious savor than that taken on by his must-eating ancestors.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.