Before we opened the Osteria, Matt made all of the dishes he wanted to put on the pasta menu for us to taste together. When he made this dish—his version of a classic from Puglia—I was absolutely convinced that the pasta program we were committing to was a good idea, and that Matt was absolutely the one to execute it. Evidently I’m not alone because this has been our most popular pasta since the day we opened. The chard you will prepare for this dish makes more than you will need for four servings, as does the Fennel Sausage recipe. It would be a good recipe to double and serve to a crowd—just remember to prepare the sauce and toss it with the pasta in two separate sauté pans.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.