Up until we opened Mozza I had eaten only meatless versions of arancine. Those I’d had were mostly in cichetti, the shoebox-size stand-up wine and stuzzichini bars in Venice, where cone-shaped versions are a staple, and in Sicily, where they’re much larger and round, like a tangerine. Both were made of plain risotto with cheese in the middle. In Rome, arancine are often called “suppli al telefono,” meaning telephone cords, because the ideal is that the cheese inside melts and stretches like an old-fashioned telephone cord. Matt and I worked hard to achieve that ideal and I think we did. I suggest you make these when you have leftover bolognese because, as good as they are, it would be a herculean effort to make bolognese for just the 1/2 cup you need to make these. Besides, that is what an Italian grandmother would do.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.