Puttanesca is a sauce named after streetwalkers. The ladies would make pots of a fishy-smelling mixture of tomatoes, anchovies, and garlic and leave the pots in brothel windows to attract fishermen in like stray cats. After the business was done, the sauce was tossed with pasta and became their dinner, or breakfast. This is a very unappetizing story for such a delicious dish, so when I am asked what “it” means, I tell a slightly less descriptive version, which you can pass along: Puttanesca is the sauce of the ladies of the night because it’s spicy, fast, and easy! (It still makes me blush, but at least I remain hungry.)
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.