Every province on the island claims its own version of this ethereal sweet to be the one-and-only true sospirus. The Olienese hand seems the most gentle with them, though. The very old woman from whom I learned to make them shook her small, kerchiefed head throughout the ceremony, moaning, keening, really, that the confections could only be made from the eggs of Sardinian chickens. Her theory, perhaps valid, was that Sard hens feed on myrtle berries and whey from cheesemaking and that these nourishments render the substance of their eggs less viscous and thus better suited to the construction of delicate pastries. All I know for certain is that I can bake gorgeous sospirus with the eggs of Tuscan hens who eat worms and bugs and corn.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.