At Christmas time in Italy every visitor seems to show up with a panettone for his host, meaning most homes end up with lots of extra panettone. I’ve become pretty creative when it comes to finding new uses for this delicious, fruit-laden yeast bread. Bread pudding is one obvious possibility, but I once cut some up for croutons and thought they were sensational. Combined with candy-sweet roasted fruits and peppery arugula, they make a very sophisticated dish to serve with poached eggs for brunch or alongside grilled chicken or chops.
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.