In southern Italy, where the flatbread called pizza originated, it was traditionally kept very, very simple, topped with as little as salt, olive oil, and rosemary or a few tomato slices and a bit of fresh mozzarella. Now, of course, you see American-style pizzas on the streets of Rome. The recipes here, then, are a bit of a throwback—very simple and very real. Even simpler if you use a food processor; you can knead the dough by hand, of course, if that’s your preference, but the machine is far easier and more efficient and, in fact, does a better job, at least for most of us. Be sure to see the recipes for Pissaladière (page 45) and Tarte Flambé (page 44), both of which are based on this dough.
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.