These cheese-encrusted rounds of cooked chard, similar to frico, are from Carnia, a district of quaint cities and towns scattered along the Carnic Alps. The milk from the cows grazing on its high-altitude pastures makes some of the best Montasio in all of Friuli. I like to serve these unusual and irresistible cakes as a highlight of lunch or brunch, topped with a poached egg, or in between slices of country bread, as a delectable vegetarian “cheeseburger.” They’re a marvelous accompaniment to grilled meats, or, cut into small wedges, a great party nibble.
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.