This is not an Italian salad at all, and you would not find it in Italy. Nevertheless, it was very popular in Italian American restaurants in the 1960s and ’70s, and has made a strong comeback today. You can find it in any deli or fast-food locale, often topped with grilled chicken, shrimp, or turkey. With all its different renditions and toppings, it is a great salad if made well. This recipe will produce a delicious, tangy Caesar salad.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.