Here’s another of my delicious discoveries at Le Lampare, in Trani. Farro is again paired with seafood, the simply cooked grain tossed and dressed, like pasta, with a lively sauce of cured tuna, tomatoes, and capers. We can’t match the tuna used at Le Lampare—theirs was expertly house-cured from the flavorful and expensive ventresca (belly flap) of the fish—but with this recipe you can make a version that is truly delicious in its own right, using good-quality Italian canned tuna (packed in olive oil, of course). It is a great summer dish, as a main course or an appetizer.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.