Cipollotto di Acquaviva, small sweet onions baked with a sprinkle of bread crumbs, is another one of those simple gems from the Antichi Sapori restaurant. Acquaviva is a nearby town famed for the sweetness of its onions. Chef Pietro Zito prepared them for me this way, and they were as sweet as apples. To make these at home, buy any of the sweet onions in the market—such as Vidalia, Walla Walla, or Maui—preferably small, flattish ones, about 2 ounces each. Serve three or four baked onion halves as an appetizer. You can also season and roast the onions on a slow grill, covered—they make a great accompaniment to grilled fish and meat. And very small onions baked Acquaviva style are a wonderful bite-sized hors d’oeuvre.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.