In Sicily, the most popular fish to cook alla matalotta is whatever was just caught fresh! The aromatics and technique remain the same, and the outcome is always delicious. (Interestingly, it is one of the few Sicilian fish preparations that call for celery.) My top fish recommendation for this recipe is grouper; it has flesh that cooks and stays intact in the sauce. Halibut, striped bass, and black bass are other good choices. A whole black bass cooked alla matalotta is delicious—just mind the bones. Serve with grilled bread, couscous (page 304), or panelle (page 281). You can make this ahead of time and reheat to serve—just take the pot off the heat a bit before the fish and sauce are thoroughly cooked.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.