Arrabbiata (Italian for “angry”) sauce is a heated-up version of your classic marinara, made from garlic, tomatoes, red chiles, and olive oil. What makes this a “faux” arrabbiata is the ever-so-slightly unorthodox addition of basil, lemon, and balsamic vinegar, which add sweetness to the sauce. Cookbook author and Epicurious member Serena Bass notes, “Mince the lemon with a sharp knife rather than grate, as it is nice to get little pieces of zest to bite on. And don’t be tempted to cook this for longer than 10 minutes, as it will lose its fresh TKO punch. I like this sauce with penne or spaghettini.”
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.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.