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.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.