In Trieste, every home and every trattoria has a pot of this hearty soup perking on the stove, especially during the winter months, when the bora, a cold north-easterly wind, blows down from the Carso mountains above the city. Bean soups with pasta (pasta e fagioli) or rice are popular here too, as in other parts of Italy, but the combination of beans and sauerkraut is the favorite by far—a perfect example of the Slavic influence on the culinary culture of Trieste.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.