It was on a visit to La Mozza that I discovered this simple but elegant dessert, budino alla salvia—sweet sage pudding. Fresh sage has always been one of my favorite herbs. We grow it in the garden all summer, and pot the plants and keep them in the sunroom in winter. I use salvia leaves in all kinds of savory dishes, from pasta sauces to roasts—and now I use them in desserts too. To keep its assertive flavor in check, I infuse the custard with sage, then strain out the leaves. Serve the pudding chilled—plain, or topped with a dollop of whipped cream or crème fraîche, or with a biscotto or cookie (such as Fregolotta, page 122).
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.