Here you prepare the tomatoes and sauté the base of onions and garlic in the exact same way as in the previous recipe, but the final sauce is unique. First you soften the eggplant chunks in the pan before adding the tomatoes. Then you cook the vegetables covered for a long time, so the chunks break down even more. The aim is to soften the eggplant so much that it almost melts into the tomatoes—which explains the traditional name for this sauce, melanzana affogata: literally, “suffocated eggplant.” The eggplant does not disappear, though, either in flavor or texture, I assure you. If you love eggplant as much as I do, you will want to make this sauce—and plenty of it.
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.