Our friend Franco Azzara made this memorable pasta dish for us during a recent visit to his home in the Gallura region of Sardinia. I marveled at how quickly he put it together, and at the complex flavor of the raw sauce—just fresh tomatoes, basil and mint, and other savory seasonings, whipped up in a food processor, no cooking necessary. I thank him for sharing this Azzara family recipe, one that I know you will enjoy both for its ease and convenience and for its brilliant flavors.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.