The 200-year-old L’Europeo, one of the best restaurants in Naples, serves the most delicious rendition of a favorite Neapolitan dish—pasta, patate, e provola. You can probably translate this yourself: pasta, potatoes, and provola cheese—the kind of cheese we usually call “provolone.” All varieties of provola (there are many) are pulled-curd cheeses, like mozzarella, but after they are formed into pear shapes they are hung to dry, and sometimes smoked. Neapolitans have strong opinions on what makes a good dish of pasta, patate, e provola. As prepared by my Neapolitan friend Bruno di Rosa’s mother, Rita, it is considered a soup and eaten with a spoon. At L’Europeo it was definitely a pasta, dense and cheesy and full of flavor—with all the comforts of baked macaroni and cheese.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.