In Sicily, the most popular fish to cook alla matalotta is whatever was just caught fresh! The aromatics and technique remain the same, and the outcome is always delicious. (Interestingly, it is one of the few Sicilian fish preparations that call for celery.) My top fish recommendation for this recipe is grouper; it has flesh that cooks and stays intact in the sauce. Halibut, striped bass, and black bass are other good choices. A whole black bass cooked alla matalotta is delicious—just mind the bones. Serve with grilled bread, couscous (page 304), or panelle (page 281). You can make this ahead of time and reheat to serve—just take the pot off the heat a bit before the fish and sauce are thoroughly cooked.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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