Maltagliati means “badly cut” and is usually applied to fresh homemade pasta. Here I give you a shortcut way to enjoy the shape by breaking up dry lasagna sheets. If you want to make fresh maltagliati, follow the recipe for pasutice on page 20—the regional names vary, but the shape is the same. When using fresh pasta, remember you need more cooking water and you must stir maltagliati frequently, as the flat pieces have a tendency to stick. And if you don’t have lasagna, a long dry pasta such as fusilli lunghi or spaghetti will also be delicious with this sauce.
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.