I created this pizza, an upgraded take on “Hawaiian pizza,” typically made with Canadian bacon and canned pineapple, for my son, Ben. When he was growing up, that’s the pizza he always ordered and I cringed at the combination every time. When I opened up my own pizzeria, I wanted to come up with a pizza using the same or similar ingredients that would please both Ben and me. We start with fresh pineapple and slice it paperthin so it caramelizes in the oven, and we use speck in place of Canadian bacon. But what I think really makes this pizza is the addition of jalapeño peppers. Their heat cuts through the sweetness of the pineapple.
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.