This is a dark pasta sauce served in much of Italy, made with stewed, shredded meat. I like to make it with duck legs, though you could use rabbit, pork—cut from the ribs or shoulder—or even the dark meat of a good chicken (hardest to find). The meat must first be braised in red wine or, even simpler, cooked in its own fat as I do here. That’s the only time-consuming part of the process, and it may be done a day or more in advance. (Refrigerate both meat and juices if you complete this step more than an hour or two before proceeding.) Sharp pecorino Romano is a better choice of cheese than Parmesan here, though chopped parsley also makes a good garnish.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.