This is a wonderfully easy cake with flavors for which Piemonte is known. The best hazelnuts in Piemonte are called tonda gentile delle Langhe—the “gentle round one of the Langhe”—and with a bit of chocolate, you have the match made famous in Torino, gianduja. I love this torte for its versatility as well. I serve it simply with powdered sugar or whipped cream, or you can flank it with a scoop of chocolate ice cream or give it a drizzle of warm chocolate sauce. In Piemonte, I’ve had the torte with zabaglione—and if you turn to page 156, you’ll find a perfect partner in Zabaglione al Caffe` Nero.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.