Sabayon is the French version of Italian zabaglione, an airy egg-and-wine custard. It requires a certain amount of energy—and strength—to whip up a batch. If you’ve ever heard a frenzy of whisking coming from the kitchen at an Italian restaurant, you’ve heard why many Italian cooks (especially the sturdy grandmas) have such well-developed arms. But one lick of the boozy, frothy dessert is enough to make you forget those few furious minutes of whipping. If you don’t think you’re up to the task, you can use an electric handheld mixer. But I always feel that if I’ve worked hard to make something, I’ve earned the right to eat it. You can serve the sabayon hot from the stove, although here, it is cooled and whipped cream is added so it can be held before serving.
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.