This unique combination of ice cream, citrus-infused olive oil, and salt is one of the Creamery’s best-selling sundaes; it was even featured on the Food Network’s show The Best Thing I Ever Ate. It may seem strange, but believe me, it’s really good. The oil congeals as it cools and creates a luscious mouthfeel, while the salt brightens the flavors and provides an interesting crunchy texture. The whipped cream is optional but really balances out the richness of the sundae. Our friend Giuseppe Cagnoni, an artisan food producer in Umbria, inspired this dessert when I tasted his Eturia brand oil infused with bergamot (which gives Earl Grey tea its distinctive taste). You can also try other intensely flavored oils, including orange or lemon oil, citrus-infused olive oil, or even toasted sesame oil.
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.