True zabaglione—a foamy custard of egg yolks, wine, and sugar—is often made to order in Italian restaurants. Moments after the waiter takes your order, you’ll hear the frenetic “clang-clack-clang” of the whisk hitting the copper bowl in the kitchen. Once it’s reached a billowy peak, it’s heaped into a glass quickly but not necessarily neatly (speed trumps presentation with zabaglione) and served straight up and warm. In season, you’ll often find sliced strawberries buried underneath all that delicious froth. Zabaglione Gelato captures the taste of a true zabaglione in a cool scoop of ice cream without the last-minute flurry of activity, and it’s just as good served with lots of juicy strawberries.
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.