In the introduction to this chapter, I tell about the extraordinary red onion from Tropea. Its healing qualities have been promoted since Roman times. And though not widely publicized, the wine-red onion is particularly valued by the men of the coast for its capacity to enhance a certain romantic vigor—a legend now confirmed by recent scientific research, we were told, that found la cipolla rossa di Tropea naturally rich with the same compound as delivered by the drug Viagra! I can’t comment on that, but I can tell you with certainty that one can only love any dish featuring the Tropea onion, whether raw or cooked. This wonderful soup, with lots of onions and good San Marzano tomatoes, is the one that we sampled in Calabria and that I have since re-created at home. Made with American-grown sweet onions, it is almost as good as the original version. It can be a meal in itself, or a very special opening course.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?