In the introduction to this chapter, I tell about the extraordinary red onion from Tropea. Its healing qualities have been promoted since Roman times. And though not widely publicized, the wine-red onion is particularly valued by the men of the coast for its capacity to enhance a certain romantic vigor—a legend now confirmed by recent scientific research, we were told, that found la cipolla rossa di Tropea naturally rich with the same compound as delivered by the drug Viagra! I can’t comment on that, but I can tell you with certainty that one can only love any dish featuring the Tropea onion, whether raw or cooked. This wonderful soup, with lots of onions and good San Marzano tomatoes, is the one that we sampled in Calabria and that I have since re-created at home. Made with American-grown sweet onions, it is almost as good as the original version. It can be a meal in itself, or a very special opening course.
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.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.