If you happen to have some meatballs and sugo left over from the recipe on page 146, here’s a simple baked dish that will put them to good use. Just toss them with cooked cavatappi—spiral pastas that do look like corkscrews—and cheeses, then bake. You can also bake this in a mold and turn it out, as a lovely golden torta. Press the filling to fit into a 10-cup Bundt pan or soufflé dish, generously buttered and coated with bread crumbs. Sprinkle bread crumbs and grated cheese on the top (which will become the bottom), and bake at 400° until the edges are golden.
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.