Acquacotta literally means “cooked water,” a traditional term for a soup of just a few ingredients cooked in boiling water. But the pale name in no way reflects the savor and satisfaction of this vegetable soup. It has great depth of flavor, and when served Alma’s way, with a poached egg and country bread in the bowl, it is a complete meal. In country fashion, Alma cracks a raw egg right into each portion of hot soup and inverts another bowl on top, as a cover. You have to wait (mouth watering) for a minute or two before removing the top bowl, to find a beautifully cooked egg. Here I transfer the soup to a skillet and poach the eggs over low heat, to be sure they have cooked thoroughly. Since this soup is so quick, inexpensive, and nourishing, local women would make it often, especially when extra farmhands came to help to harvest the grapes and olives and to work the land.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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 warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.