I find today that of all cookies, Italian biscotti are the most tempting to make, because they keep so well. “Biscotti” means “twice cooked,” and what makes them so absorbent, to say nothing of imperishable, is that they are baked twice. Moreover, the true biscotti have no fat in them (although American versions tend to sneak some in), and that is why they hold their own when dunked into a cup of afternoon tea or after-dinner coffee. So here is the real thing, to savor for the weeks ahead.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.