A gastronomic heirloom of the coast, this is a humble recipe made from the bits and pieces of what was at hand, sometimes eaten as a principal dish or a contorno, a side dish, other times as a sweet. It is still presented— though in dramatically different versions—in cherished places such as Da Gemma in Amalfi. This take, however, is lighter, less vegetal than most of those with which we’ve been presented, the trick being the absolute thinness of the eggplant slices. This enables them to blend better with the other components, all of them then settling down together into a nicely married sort of flavor and texture. More eccentric than it is bizarre, this version of the ancestral dish turns out to be quite luscious.
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.