Piana degli Albanesi is the name of the city settled half a millennium ago when a band of oppressed Albanesi took flight from the Turks and, with the permission of Giovanni II, the then Spanish viceroy in Sicily, took refuge in the countryside near Palermo. A somewhat unmingled populace, cleaving still to its heritage, they perpetuate, in full dress and with great ebullience, the story of their gastronomy. And yet it is a fornaio, a baker, there who makes one of the finest examples of the traditional bread of Sicily. Heavy, cakelike in its wet, golden crumb, its crust is thick, hard, wood-scorched. And to cradle a hunk of it in one’s hand is to hold a piece of the ages, it seems. Insofar as things like this can be carried from one part of the world to another, here follows his formula.
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.