From the somber mountain village of Amatrice in the Abruzzo—one of the areas from which have emigrated, to other regions of Italy and throughout the world, many cooks and chefs—was born the famous pasta all’ Amatriciana, prepared faithfully by the pilgrim cooks wherever they go. One evening in Rome, an Abruzzese cook asked if he might offer a different pasta to us, the one most nostalgic for him. What he presented was, indeed, pasta all’ Amatriciana, simply made without tomatoes. In dialect, its name contracts into gricia.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.