Cheap Eats

Time is on the side of this soup; it mellows with a day or two in the refrigerator, and freezes well.

This shows just how delicious frugality can be.

What a surprise it was to taste tomatoes this sugary, a vivid reminder that they are in fact berries, not vegetables.

You can use just one of the vegetables or any combination

I've found it. The best onion recipe—it's smashing, pukka, the absolute dog's kahunas! I love it served with cod, but it's also great with roast chicken. You've got to try it.

When roasted, the flesh of winter squashes such as butternut, acorn, and kabocha becomes creamy and dense and caramelizes on the cut surfaces.

The addition of Parmigiano-Reggiano cheese makes an intriguing savory cornbread that is the perfect accompaniment to rich French or Italian-style stews and slow-roasted meats. I often whip up a batch for a simple supper and eat it with a couple of fried eggs and a plate of garlicky greens: my Italian-Southern fusion comfort food.

I've written out each step to making a soufflé in detail to insure success. The steps take less than 30 minutes to prep plus about 25 minutes baking time. Whether you make an individual soufflé for one or want to serve up to four people the method is the same, just scale up the formula for the number of servings. Similarly, you can adjust the formula according to the cup-measure of the baking dish you are using.

Nostrano is a particular Italian word. Very simply, it means "ours." Yet it implies much more: home, family, terrain, tradition. So sapori nostrani, in which the word is used in its plural form, would immediately suggest the comfort and intimacy derived from familiar flavors. I tasted this dish in Spilimbergo, one of Italy's foremost centers of the art of making mosaics. Many dishes there have that name even if they are more a combination of distinct ingredients that retain their characteristics rather than joining in a mosaic. This recipe uses most of the classic foods found in central Friuli.