In Umbria, small meatballs are often served simply, floating in a bowl of hot chicken broth. This is a fine custom, in my opinion: it makes the soup more special and substantial, and the broth enhances the carefully homemade meatballs. The diminutive pork-and-veal polpette in this recipe incorporate small amounts of plump raisins, pine nuts, and orange zest—delicate flavors that might be overwhelmed by bold pasta sauce but stand out in a spoonful of light, clear broth. You can either fry or poach the meatballs (the fried have more flavor; the poached are healthier), but either way they are delicious.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.