When you live in San Francisco, it’s likely that at least 50 percent of your friends are real estate agents. One of my realtor friends is whippet-thin because he’s always watching what he eats. But he met his match with this frozen dessert. When he isn’t trying to talk me into buying or selling something, he talks about this gelato. People often ask about the difference between ice cream and gelato. As with most things Italian, it depends on whom you ask. But most people agree that gelato has a lower-fat base, which allows the flavors to shine through. This chocolate gelato has no cream and is proof of that theory. As is the waistline of a certain San Francisco realtor. This gelato is inspired by a recipe from Marcella Hazan.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.