Farrotto is a risotto-style dish made with farro instead of rice, but the similarity stops there. Farrotto has a greater depth and nuttiness than regular risotto—not better or worse, just different. It also produces a more textured final dish. It’s out of this world paired with spring’s first earthy morels and peas, which add sweetness and dots of color. For tips on cleaning morels, see page 34. Farro is emmer wheat, often erroneously called “spelt” in English; you can find true farro in fancy grocery stores or specialty Italian markets.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.