Daughter-of-the-wind is her name in Arabic—Bent el-Rhia—the gorgeous island of Pantelleria sits seventy kilometers from Tunisia in the Egadian Archipelago. She is full of sea caves and strange, vaporous grottoes. She wears Neolithic ruins among her palms and oleander. And in the contrada, neighborhood, called Favarotta, we ate swordfish—thin steaks of it cut from the center of the just-caught fish, first rubbed with olive oil and then quickly roasted over a red-sparking grapevine fire. The fisherman/cook laid them over a cool tomato jam and we feasted. Too, we ate yellow-crumbed semolina bread roasted over the then quieter fire, and when its heat was nearly spent, we skewered figs—green ones and the first of the summer—onto grapevine twigs and held them near the fire until their juices were warmed and we ate them with the last sips of Pantelleria’s luscious moscato.
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.