Long-cooked broccoli is one of my all-time favorite vegetable preparations, so I had to find a way to work it onto a pizza. Normally I don’t like broccoli on pizza because whenever I’ve seen it, it’s just been dropped onto the pizza raw, and often with a whole mix of other uncooked vegetables that don’t go with each other or with pizza. Here, the broccoli is cooked until it has a buttery texture, so it works with the crust instead of just sitting on top of it. We use a mix of mozzarella and caciocavallo cheese, a Sicilian cheese similar to mozzarella that has been dried and aged for a few weeks, so it has a funky aged flavor that goes well with the broccoli. If you can’t find caciocavallo cheese, look for scamorza, or use all mozzarella in its place.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.