Luisa Marelli Valazza's interpretation of a classic Italian peasant soup at her three-Michelin-starred restaurant, Al Sorriso in Piedmont, is hands-down stunning. It's a hearty and rustic showstopper: thick and creamy fresh pea soup with tiny gnocchetti made from raisin pumpernickel bread. Great on a cold and rainy spring evening (fresh pea season). Luisa said it was three simple steps, but it's a little more than that . . .
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.