Whether the tomatoes are fresh or canned is a seasonal matter: in summer, choose fresh ones; in winter, use canned ones. Both make a delicious, rich sauce for braising meatballs. When using fresh tomatoes, I like to peel them and I don’t bother to seed them, but that is the cook’s choice, depending on time constraints and inclination. The herbs are also a matter of choice: fresh or dried basil (the most usual addition), marjoram, or tarragon all enhance the sauce with a mildly sweet herbal presence; oregano or bay add a more assertive flavor. Spaghetti is traditional for this everyday, home-style dish, but other shapes, such as bow ties, small rigatoni, or penne, will also capture and hold the sauce as the pasta is lifted from plate to mouth. For the meatballs, I like to use my polpette, because their cheese centers add an extra oomph to the dish. But you can also use meatballs fashioned from either sweet Italian or Tuscan sausage with good results.
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.