In this recipe, careful cooking brings out the wonderful flavor of fresh zucchini to make a lovely dressing for maccheroni (or other pasta). Select small, firm zucchini, though—preferably right from the garden!—and if you can, pick, or purchase, zucchini flowers at the same time. They make the dish especially festive. As the name all’Aquilana suggests, this has distinctive touches of the cooking of Aquila, a city in the high inland province of Abruzzo: you can’t miss the fragrant presence of saffron (presumably the splendid zafferano d’Aquila; see page 243), and the sauce’s final enrichment with egg yolks is a typical embellishment in regional kitchens. All together, this is a flavorful and satisfying first or main course. It’s thoroughly vegetarian—though you can use poultry stock in place of water for a somewhat richer dish.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.