Puttanesca sauce originated in Naples and derives its name from “ladies of the evening.” The story goes that, between clients, the women of the evening in Naples would make this quick and delicious pasta dish. The easy procedure and simple ingredients—found in the cupboard, most likely—created a quick dish they could make without any major interruption of business. This dish was big on the Italian American restaurant scene in the seventies, I guess because it called for authentic Italian ingredients that were newly available then. Cured olives and cured capers are used a lot in southern Italy, to deliver a wallop of flavor with a small investment, and so this traditional dish continues today in Italian homes and restaurants across America.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.