Of all the wonderful ricotta torte and crostate I have made, this one is so moreunpretentious and delightful that I urge you to put it in your dessert repertoire. The cake is moist and sweet, with a hint of orange and the crunch of toasted almond slices in each bite. In Rome, this cake is made with sheep’s-milk ricotta, giving it an additional layer of complexity, and if you do have access, by all means use sheep’s-milk ricotta and follow the same procedures. Top with a dollop of whipped cream, or, to make it fresher, fold into the whipped cream an equal amount of sour cream. Top all with berries in season, or some halved ripe figs when available.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?