It is hard to reproduce an authentic version of a typical Pugliese bread without the special starter and the wood-burning oven for baking. But, as you will find with the following recipe, this memorable focaccia is one that you can bake successfully at home. The topping of marinated onions and cherry tomatoes is simple and delicious. With this dough as a base, however, you can be creative and make a focaccia with mushrooms, leeks, sausages, and cheese in any combination. Keep in mind, though, that a simple topping, with a few distinct and harmonious flavors, is always more successful than a topping that tries to incorporate too many things. Be sure to season your topping ingredients and, where appropriate, cook and cool them before assembling the focaccia, so they don’t just dry out in the oven.
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.