This is the dessert for lemon lovers. It’s light, but supersaturated with lemon flavor. Semifreddo usually refers to a dessert that’s partially frozen, but this cake layered with lightened lemon curd was christened “semifreddo” by the Italian American chef at the time at Chez Panisse. I don’t know about you, but I find it pretty hard to win an argument with an Italian, so I let the name stick. I based this recipe on the lemon semifreddo that one of my colleagues, Linda Zagula, made at the restaurant. It was not only popular with the customers, but with me, too—I couldn’t resist sneaking a mouthful every so often. And from the scraped-clean spoons I’d find hidden in the pastry fridge after all the guests had gone home, I knew I wasn’t the only one.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.