Every region of Italy has its own version of biscotti, and these plain and simple twice-baked cookies from Calabria are great for the home baker. They are tasty and crumbly, and I like the accent of the toasted sliced almonds. When you cut the logs of dough after the first baking, you’ll likely have crumbs and some broken pieces, but don’t throw them away. Save them to sprinkle over ice cream or poached fruit, or to fold into a zabaglione—they add crunch and a sweet taste to all kinds of desserts.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.