Ponza is an island off the west coast of Italy where my aunt Raffy and I first tasted this dish, in the home of a family friend. Like all the best pasta dishes, this one is simple; what makes it special is how the sauce comes together. The tomatoes and capers are roasted with a bread crumb topping, concentrating their flavors and making them very juicy with a crunchy crust. When they’re mixed with the hot pasta and cheese, the textures and flavors explode in your mouth. This just might be my favorite recipe in the book!
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.
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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.