You roll up this rocciata, a thin pastry with a fruit-and-nut filling, just as you do a strudel—but you don’t bake it like a strudel. Instead, you slice the roll into thin rounds, lay them flat, and bake them into two dozen rich and beautiful spiral cookies. In this version, I macerate dried fruit overnight in vin santo, one of my favorite sweet wines. There’s always a bit of fruity wine left over, and I cook it into a delicious syrup to drizzle over the cookies. Delicious when dunked in a good espresso, and even better when dunked in grappa, these cookies are nice to have around, as well as to give as gifts at the holidays. And I make them after the holidays, too, since they’re such a brilliant way to use up all the dried fruit and nuts I have left over from the festivities.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.