Small ditalini and well-cooked broccoli di rape are all you need to make a delicious, warm, nourishing, and comforting dish—moist and almost soupy in consistency. Of course, you need the basic seasoning of the Basilicata cook, too: olive oil, garlic, lots of peperoncino, and pecorino. If you feel the need to add more to this simple dish, slivers of chicken breast can cook right in the pot with the ditalini and will give a meaty substance. Another natural addition would be cubes of provola just before serving (see Wedding Soup, page 299, for tips on adding provola to a soupy dish).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.