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.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.