Panna cotta quickly became a popular restaurant dessert for many of the same reasons that make it an ideal dessert to serve at home: it can be prepared well in advance and it tastes good. It’s a win-win dessert if there ever was one. I used to refer to this as “ranch panna cotta” because it was inspired by a tangy buttermilk-based drink that I had at a south-of-the-border spa. But because people said that moniker brought to mind ranch salad dressing, I decided to keep the name simple and straightforward—just like the dessert.
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.