I used to go to Lupa, Mario Batali’s Roman trattoria on Thompson Street in Manhattan, and eat preserved tuna belly with beans. It was SOOOOO good! The tuna belly—which is a highly underrated ingredient—becomes succulent and delicious when it’s slow-poached, and that’s exactly how I cook it. I use it in a pasta sauce that’s full of tomatoes, fennel, and lots of garlic to create a wonderful tomato-y, perfume-y, olive oil-y dish that just screams of Sicily. One of the great things about tuna belly is that because it’s considered the throwaway part of the fish, it’s really cheap. You have to spend some time cleaning it, but usually if you pay a bit more you can get it already prepped from your fishmonger (much easier!). If you can’t find tuna belly or don’t feel like making it, a good substitute is Sicilian tuna packed in olive oil.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.