After we signed our lease, Mario took a critical look at the Pizzeria, and the first thing he said was “There’s no kitchen!” For a second I panicked, until he added, “It’s perfect! Everything you make in the Pizzeria should come out of the pizza oven.” With few exceptions, we have stayed true to that rule. We are always looking for creative, unexpected ways to use the oven, and these mussels, served with Salsa Calabrese, a red pepper–spiked mayonnaise, is a perfect example. The salsa recipe makes more than you will need for the mussels. Serve the rest on the side, and use what you have left on a sandwich or as a condiment for grilled fish, chicken, or meat.
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.