Paprika is found nowhere in Italian cuisine except in the cooking of Trieste and its surroundings. Though the years of domination by the Austro-Hungarian monarchs were resented by the Italian-speaking Triestines, their descendants have not given up the city’s traditional adaptations of Hungarian dishes like this goulash. Serve Middle European style with potatoes (boiled or mashed); Italian style with polenta or fettuccine; or with steamed rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Crispy. Golden. Fluffy. Bubbe would approve.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.