In the culinary world today, dishes with whole grains are “in,” but they have always been part of Italian regional cuisine, even as desserts. Put together from whatever grains and nuts were in the house, and minimally sweetened with available fruit, traditional desserts like this wheat-berry ambrosia are among my favorites. In that spirit, this recipe can be a guideline for your own creativity. This is a versatile and practical dessert, too. Prepare the mixture of wheat berries, dried fruit, and chocolate in advance, and refrigerate it. Let it return to room temperature before serving (though it is nice slightly chilled in summer). It’s also great for a buffet with whipped cream or scoops of vanilla or chocolate ice cream on top.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.