The dish has a thick creaminess that you can never duplicate with canned tomatoes, no matter how good they are. So the season when you can make it—when there are good, ripe tomatoes in the market—is fairly short; where I live, just two or at the most three months a year. There is an ideal instant for serving this sauce: When the tomatoes soften and all of their juices are in the skillet, the sauce suddenly begins to thicken. At that moment, it is at its peak; another minute or two later, many of the juices will have evaporated and, although the essence of the sauce is equally intense, it won’t coat the pasta as well. If this happens, just add a little fresh olive oil or butter to the finished dish.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.