This is an Italian interpretation of a grilled lamb entrée you might see at a Lebanese restaurant. Scottadito means “burnt fingers” in Italian, and it refers to the fact that the lamb bones are meant to be picked up with your fingers while they’re searingly hot. We serve the lamb with a tabbouleh-like salad made of fregola sarda, a bread crumb–size pasta shape from Sardinia so small it acts like a grain in the kitchen, and Greek yogurt.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.