Pollo alla sorrentina is always topped with eggplant and melted mozzarella. But what does that have to do with Sorrento? Naples and Sorrento are in the region of Campania, where the best mozzarella comes from, so it would make sense that it would be used for cooking there. In Italy, rarely do you find the name of a locale in the title of the dish. On the other hand, the names of many Italian American dishes seem to include cities in Italy. The choice seems to be driven by nostalgia, remembering and honoring one’s place of birth in the recollection of how things tasted there.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.