Soppressato is a dried sausage of large, oval shape, refined texture, and vivid spice, the masterwork of the salumieri lucani. This sausage is a fundamental offering on the Lucanian table and its goodness is often celebrated, imitated—in longer, more slender shapes—in all the regions of Italy, under the all-encompassing name of luganica/luganega, after Lucania. Here follows a recipe for a fresh sausage that embraces the flavors and perfumes of the traditional salsicce of Lucania.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
As energizing as an energy bar, with a much simpler ingredient list.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.