Although this dish has all the makings of an Italian dish, everything I have read points to its being an Italian American invention, mostly likely conceived in New York. In Italy they do make a sauce with lobsters with which they dress pasta and risotto, but it is in the form of brodetto, seafood stew—lighter than the Italian American Fra Diavolo, made with onions instead of garlic, and without oregano. Here I give you a delicious version that is a combination of both.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.