Foggia is the city studding the largest wheat fields of Italy’s south—the tavoliere—it being the ancient, present, and endless granary of the peninsula. Too, are potatoes cultivated there, soothing the Pugliese penchant for them in breads, tarts, stews. Our maîtresse d’hôtel in Foggia baked a reprise of this luscious tart evening after evening, sometimes filling it with minced lamb or thin slices of poached sausage or crumbles of smoked ricotta, and presented it barely warm as our first course.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 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.
Crispy. Golden. Fluffy. Bubbe would approve.