This is my favorite way to eat mussels. It is how we cook them in Trieste and the surrounding area. Prepare this only when the mussels are super-fresh, and you will taste the sea in your mouth, made all velvety by the bread crumbs. I love dunking the crusty bread in the sauce. If there are any leftovers, remove the mussels from the shells and return them to the sauce; tomorrow you’ll have a great pasta-with-mussels dish.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.