In many southern Italian homes, this is daily bread, the closest thing to the prototypical pizza. I vividly remember the first time I tasted it (in Rome)—it blew my mind. Please try it. Not only is it delicious, but it’s the launching pad for making any other pizza you like (see the variations for a couple of ideas). For this to be most successful, your oven should be equipped with a pizza stone, and you should make the dough directly on a peel. However, it’s almost as good on a baking sheet, and I give directions for both.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.