It seems unclear why a dish characteristic of Napoli should be called after a Ligurian port. Some say it’s because a Genovese sailor cooked it for some locals and the goodness of it was hailed throughout the hungry city. Others will tell you that Genovese is nothing more than a torturing of Ginevrina—of Geneva—hence giving a Swiss chef, one from the tribe of the Bourbons’ monzù, no doubt, credit for the sauce (page 84). The truth of its origins, adrift forever, holds less fascination, I think, than the patently simple recipe and the lovely, lush sort of texture the meat takes on from its long, slow dance in the pot.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.