As a child, I had salads in the winter that Nonna Rosa would dress with the flavorful fat rendered from pancetta or prosciutto scraps and a splash of homemade vinegar. The greens were always the tougher winter kinds, like chicory or escarole, and sometimes she even added slices of boiled potatoes, still warm. So, when I had my first spinach salad in America dressed with warm bacon pieces, I assumed my grandma’s salad made with spinach was the American/Italian way.
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.