Although this dish has all the makings of an Italian dish, everything I have read points to its being an Italian American invention, mostly likely conceived in New York. In Italy they do make a sauce with lobsters with which they dress pasta and risotto, but it is in the form of brodetto, seafood stew—lighter than the Italian American Fra Diavolo, made with onions instead of garlic, and without oregano. Here I give you a delicious version that is a combination of both.
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.