In the cantine or kitchens of Naples, you’re likely to see, hanging from strings, clusters of pomodorini (cherry tomatoes) put there at summer’s end to preserve their flavor for the cold winter months ahead. Because of their dry texture, these pomodorini are ideal for topping pizzas. If you’d like to approximate the texture and taste of cantina-dried pomodorini, cut ripe cherry tomatoes in half, arrange them, cut side down, on a baking sheet, and dry them overnight in the oven with only the pilot light lit. If you’re using regular or plum tomatoes, be sure to slice them thin and not to cover them with slices of mozzarella, or else they won’t dry and will make the crust soggy and undercooked.
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.