I’m generally turned off when people describe food as being “sexy,” but sexy is the best description I have for this warm, luscious, pillowy raviolo. The word raviolo is the singular for ravioli, and this is one big, square raviolo filled with ricotta and a raw egg yolk. We are not at all ashamed to tell you that this is a direct rip-off from Michael Tusk, the chef and owner of Quince restaurant in San Francisco. The first time I had it, I thought it was one of the best things I had ever eaten, and for sure the single best pasta dish I’d ever put in my mouth. When our servers bring this to the table, they suggest to the guests that they cut into the raviolo starting from the center so the egg pours out onto the plate into the pool of browned butter that the raviolo sits in. It’s sexy. What else can I say? We recommend you use farmfresh eggs with bright orange yolks. You will need a 3 × 3-inch fluted cookie cutter or a fluted pastry cutter to make these.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.