Boston cream cakes do not sound Italian, but this recipe was given to me by Italians. At Scialo Brothers Bakery in Rhode Island, we found trays upon trays of little chocolate-covered spheres. I thought they were some version of a cassata (a Sicilian domelike cake stuffed with ricotta cream—see page 318), but instead they were individual Boston cream pies. The French chef Sanzian, who worked at the Parker House Hotel (now the Omni Parker House) in Boston is credited with having invented the Boston cream pie. Italian or not, these were delicious.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.