Traditional Pizza Margherita

Name: Traditional Pizza Margherita
Yield: makes four 12-inch pizzas
Ingredients: Pizza Dough (page 201); 3 tablespoons extra-virgin olive oil; Coarse cornmeal; 1 cup Neapolitan Pizza Sauce (see following recipe); 1/2 pound fresh mozzarella, coarsely grated and drained in a sieve; 20 fresh basil leaves, cut into very thin strips

December 9, 2011

If you want a really crispy, evenly baked crust, take the time to squeeze the tomatoes of excess liquid when you make the sauce (see following recipe) and drain the mozzarella briefly in a sieve before you put the pizzas together.

Recipe notes

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

Gochujang Turkey Sweet Potatoes

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.