Acquacotta literally means “cooked water,” a traditional term for a soup of just a few ingredients cooked in boiling water. But the pale name in no way reflects the savor and satisfaction of this vegetable soup. It has great depth of flavor, and when served Alma’s way, with a poached egg and country bread in the bowl, it is a complete meal. In country fashion, Alma cracks a raw egg right into each portion of hot soup and inverts another bowl on top, as a cover. You have to wait (mouth watering) for a minute or two before removing the top bowl, to find a beautifully cooked egg. Here I transfer the soup to a skillet and poach the eggs over low heat, to be sure they have cooked thoroughly. Since this soup is so quick, inexpensive, and nourishing, local women would make it often, especially when extra farmhands came to help to harvest the grapes and olives and to work the land.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.