I came up with this pizza idea when sampling the beautifully made charcuterie of Nathan Anda, who sells at farmers’ markets in the Washington, D.C., area. When he pulled out a package of fatty German-style speck and suggested that it would melt on top of pizza, I had to try it with a bagful of mushrooms I bought from a nearby vendor. He was right: The fat from the speck basted the mushrooms in richness. If you can’t find German-style speck, substitute Italian lardo raw, thinly sliced bacon.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.