This thick soup is a ribollita (stale bread soup) made with tons of tomatoes. Torello (literally, “The Bull”) from Florence makes his with tomatoes grown on his own land in Tuscany. At his restaurant, Il Latini, he taught me the manner—the only manner—in which one eats any type of ribollita: with chopped raw onions and a drizzle of EVOO on top. If you are not committed to this process or if you don’t do raw onions, skip this recipe. You’re not to eat it any other way. Torello will find out, and I’ll be in for it!
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 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.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.