Throughout history, Sardinia has been a territorial prize for the great powers of the Mediterranean Basin, and every period of dominion has left its mark on the island. One of the most distinctive influences—both cultural and culinary—was the 400-year rule of imperial Spain, from the early 1300s to the early 1700s. Today, in Alghero, on the west coast of Sardinia, residents still speak a form of the Catalan language. And the spiny lobster that abounds in the waters off Alghero is prepared alla Catalana—cooked, chopped into large pieces, and tossed into a salad. In Sardinia, it is expected that you will grab a chunk of lobster from the salad with your fingers and dig into the shells with gusto. Here at home, I do the same thing with our great Atlantic lobsters, which are certainly as good as if not better than their Mediterranean cousins. I prepare them alla Catalana and serve them Sardinian-style, with lots of moist napkins and bowls for the shells, encouraging everybody to dig in.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.