When I say the word “pesto” to people in America (or anywhere outside Italy), I know they are thinking of pesto alla Genovese, with its lush green color and intense perfume of fresh basil leaves. Indeed, though there are countless fresh sauces that are also termed “pesto” in Italian cuisine (see box, page 105), it seems that pasta with basil-and-pine-nut pesto is so well known that it might as well be the national Italian dish! Traditionally, long, flat trenette or shorter twisted trofie is the pasta used here, though even spaghetti is great with the pesto. For the most authentic flavor, use a sweet, small-leaved Genovese basil for the pesto—perhaps you can find it at a farmers’ market in summer, or grow it yourself. Large basil will be delicious, too. Of course, use the best extra-virgin olive oil available, in the pesto and on the pasta, preferably pressed from the marvelous taggiasca olives of Liguria.
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.