The only liberties I’ve taken with the classic margherita is to let one of my favorite pizza cheeses, smoked mozzarella, provide that extra, haunting flavor, to echo the smoke from a wood-burning pizza oven. And, of course, there are the 12-Hour Tomatoes (page 2) that I hope you have in your fridge just waiting for this moment to shine. (If you don’t, substitute 1/3 cup canned diced tomatoes, preferably San Marzano, drained, plus a little salt and pepper to taste.)
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.