Think of this dessert as sweet, crunchy rice pudding–filled ravioli. It is composed of many elements, none of which are difficult to make and all of which, apart from the frying, can be prepared in advance. But you need to plan ahead and make the various elements in stages. To make the sauce, look for quality, plump raisins, such as flame raisins, a moist and flavorful variety that we find at our local farmers’ markets. We use cannoli dough in this recipe, which gets really crisp and blistered after it’s fried. We run the dough through a pasta sheeter, but if you don’t have one, you can roll the dough thin using a rolling pin on a lightly dusted surface. You will need a 3-inch square cookie cutter (preferably fluted) to make these.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.