An ancient practice to conserve some windfall of fish or vegetables is to fry them in good olive oil and tuck them under coverlets of bread crumbs into a vinegary bath. The addition of saffron is a fillip only half a century old, when the golden pistils began to be prized beyond their value as a pharmaceutical (page 58). A dish made traditionally also in Puglia, I think the Abruzzesi hands fashion the most luscious versions. Zucchini or eggplant may be treated in the same way as the fish.
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.