I find today that of all cookies, Italian biscotti are the most tempting to make, because they keep so well. “Biscotti” means “twice cooked,” and what makes them so absorbent, to say nothing of imperishable, is that they are baked twice. Moreover, the true biscotti have no fat in them (although American versions tend to sneak some in), and that is why they hold their own when dunked into a cup of afternoon tea or after-dinner coffee. So here is the real thing, to savor for the weeks ahead.
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.