This is a very simple Roman pasta dish made with nothing but black pepper and pecorino romano cheese. We believe in leaving traditional dishes alone, but we did make a couple of changes to this dish. We use bavette, in place of spaghetti, which is the shape traditionally used. And we cut the pecorino with Parmigiano because pecorino is so pungent that it can be overwhelming on its own. The pepper for this dish must be coarsely ground. I recommend you use Tellicherry peppercorns, a fragrant, flavorful variety from India. Coarsely grinding or cracking the pepper for this dish is the perfect excuse for breaking out the mortar and pestle.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.