There’s no way to exaggerate Italians’ deep love of coffee, and nowhere is this more true than in Piemonte, where the caffès are filled at every hour. And however many tazzine of potent espresso one might have gulped down during the day, a true Piedmontese will likely choose a coffee-flavored dessert after supper, be it tiramisù, gelato, or this light zabaglione laced with dark-roasted coffee. This recipe is simple and delicious, whether freshly whipped and warm, or enriched with whipped cream and chilled. Serve with biscotti, crumiri, or over the Torta di Nocciole (on page 158).
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.