I don’t encounter stuffed shells in Italy much; stuffed paccheri (big and floppy rigatoni-lookalikes) are much more common there. But I have sold a lot of stuffed shells throughout my restaurant days. This is comfort food—pasta stuffed with milky ricotta and topped with oozing melted cheese, and just about everybody loves it. It is a common dish, present in many Italian American restaurant menus and households. It is also very convenient, because the oven does the work, and you can feed a large number of guests.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.