Bucatini with Pancetta, Tomato, and Onion
Cooks' Note
To cut the pancetta into julienne strips, first unroll each slice, and then cut the long strip crosswise into 1 1/2-inch pieces. Cut the strips lengthwise into 1/4-inch strips.
The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Cut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.