In Piedmont, the home of grissini, these best-of-all breadsticks are scattered on restaurant tables, unpackaged, waiting for someone to sit down and start the inevitable and irresistible munching. They’re usually quite thin, irregular in shape, and very crisp, with a faint sweetness. You can make these stirato, or straight, by following the directions here. Or make them rubata—hand-rolled and irregular—by just rolling the strips of dough after you’ve cut them to make them even thinner. Sprinkle these with toasted sesame seeds, poppy seeds, freshly grated Parmesan cheese, or sea salt before baking if you like, though it’s rarely done in their homeland.
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.