A staple of Milanese cuisine, polenta is delicious here teamed with tomatoes and spinach, two other ingredients typical of the Lombardy region. The combination of Parmesan and Gruyère cheeses adds richness to the dish. If you prefer, the eggs in the center can be replaced with more spinach. Simply sauté ten ounces of fresh spinach leaves in one tablespoon olive oil, then divide the spinach among the cups. Serve these with Dolcetto d'Alba, a mild red wine from the neighboring Piedmont region.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.