Zagara—flower, in Greek—is the name farmers call their precious agrumi, they, it seems, likening the sweet, spicy perfumes of their oranges and lemons to the scents of blossoms. Thus, citrus fruits are Calabrian flowers. One farmer dared me to try to cook this luscious dish with bergamot rather than oranges and lemons, assuring me that it was the one and only fruit with which the massaie (housewives) braised pork long-ago. Finding none to beg or buy, I cannot tell you how the dish might have been with the ambered flesh and juices of the mysterious bergamot. One day I will.
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.