This bread, with its big, shiny holes and amorphous shape, has taken America by storm, just as it did Italy during the past fifty years. Though it hails from an age-old tradition of rustic, slack-dough breads, the name ciabatta was not applied to this loaf until the mid-twentieth century by an enterprising baker in the Lake Como region of northern Italy. He observed that the bread resembled a slipper worn by dancers of the region and thus dubbed his loaf ciabatta di Como (slipper bread of Como). A new tradition was born. During the second half of the century, this ciabatta became the unofficial national bread of Italy, so closely identified is it with the chewy, rustic peasant breads of the Italian countryside. As with pugliese bread, the dough is not unlike that of many other Italian and French rustic breads, including pizza and focaccia, and can thus be made into many shapes other than the Lake Como slipper.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.