Roman ox butchers, known as i vaccinari, have been attributed authorship for this most characteristic dish of la cucina povera romana. Honored as savvy, inventive cooks, the butchers were and are wont to pot up the most particularly toothsome nuggets plundered from the great beasts. The tail of an ox, though it surrenders inconsiderable flesh, is of the tenderest texture and most delicate savor to be gleaned from the whole hulk of him.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.