Baccalà, or salt cod, has a long tradition on the Italian table, and since it traveled well, immigrants brought it with them to the New World, where they used it as barter as well as for cooking. (One need only notice how popular baccalà is in Caribbean cultures.) The Italian immigrants have made baccalà a big part of the Italian American table, especially around the holidays. This simple salad recipe will satisfy any baccalà nostalgia, holiday or no holiday.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.