This is a rich, dreamy Italian elaboration of brioche, loaded with flavor bursts in the form of cheese and bits of meat, preferably salami. Since first reading about it in Carol Field’s wonderful The Italian Baker, I’ve also made it with bacon bits, different types of fresh or cured sausage, and even with nonmeat substitutes. The bread is traditionally baked in paper bags or panettone molds, but it can also be baked in loaf pans. Perhaps the best way to think of it is as a savory version of panettone, with cheese and meat replacing the candied fruit and nuts. Serve it warm and the cheese will still be soft; serve it cool and each slice will taste like a sandwich unto itself.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.