We made this dish at Ristorante Buonavia in the early 1970s with white bread. Now I find I like the flavor and texture of wheat bread, and I like it even more if the bread is lightly toasted before you put the sandwiches together.Vegetable stock is nice here—it cuts the acidity of the white wine without adding a definitive flavor. If you don’t have vegetable stock, use water or, if you want to add a richer flavor, chicken stock.
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 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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.