For this dish, we braise squid in red wine and orange rind. The rind gives the sauce a slight bitterness that can seem overwhelming until you eat it on crostini with a dab of mayonnaise, and then it all comes together. We serve it as a condiment for pasta in the Osteria, which would be a perfect use for leftovers because when dressing pasta, a little goes a long way. We use calamarata, a short ring-shaped pasta that mimics the shape of squid rings, or paccheri, a long, tubular pasta that flattens when it cooks.
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.