The red, green, and white tricolore salad, traditionally composed of radicchio, frisée, and endive, is just one of the many ways that Italians celebrate their flag. I like tricolore salads, but this version, which is tossed in an anchovy-enhanced dressing with lots of grated Parmigiano-Reggiano, was my way of sneaking the flavors of a Caesar salad onto the Pizzeria menu without calling it a Caesar. In the rare instance that a Caesar salad is done well, it is one of my favorite salads, but Caesar salad is such a cliché on Italian-American menus—and it’s not even Italian; it was invented in Tijuana—I could never have put it on my menu as such.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.