In Piedmont, the home of grissini, these best-of-all breadsticks are scattered on restaurant tables, unpackaged, waiting for someone to sit down and start the inevitable and irresistible munching. They’re usually quite thin, irregular in shape, and very crisp, with a faint sweetness. You can make these stirato, or straight, by following the directions here. Or make them rubata—hand-rolled and irregular—by just rolling the strips of dough after you’ve cut them to make them even thinner. Sprinkle these with toasted sesame seeds, poppy seeds, freshly grated Parmesan cheese, or sea salt before baking if you like, though it’s rarely done in their homeland.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.