Using vinegar and chiles in an aggressive way is something Matt picked up from Mario, and I love it. I have a thing for acidic food in general—vinegar in particular. If you were to follow me around the kitchen at Mozza as I tasted various sauces and condiments, what you would hear most often is, “It needs salt” or “It needs acid.” This needs neither. Broccolini, also called baby broccoli, looks similar to broccoli but with longer, thinner stalks and smaller florets. It’s a hybrid between conventional broccoli and Chinese broccoli and is slightly sweeter than broccoli. We also make this dish with Romanesco, an Italian heirloom variety of cauliflower.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.