In this country pizza is synonymous with tomato sauce and mozzarella cheese. In some parts of Italy, and especially in Rome, where I grew up, sauce and cheese are generally an either-or proposition, as in this veggie-centric version topped with both mozzarella and sharp pecorino but no sauce. I consider this the perfect item for an evening of playing poker (yes, I do like to play poker); it’s easy to eat with your hands, and it will satisfy vegetarians and meat-lovers alike because the olives make it meaty and substantial.
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.