Life in the hilly inland of Molise was for centuries a pastoral existence, and the traditional staples of the pastoral table are still essential elements in cooking alla Molisana. Ricotta, a nutritious and always available by-product of cheesemaking, thus appears on the table in many forms, such as gnocchi, with pastas and vegetables, and in soups—or eaten just plain, with bread. Here’s one of the most delicious ways that ricotta can be enjoyed: drained, shaped in small pieces, breaded, and fried, ricotta fritta gains new dimensions of texture and flavor. Serve these fried ricotta morsels as a savory appetizer or main course, in a puddle of tomato sauce or on top of braised vegetables. On the other hand, if you top them with some poached peaches or peach preserve or fruit jam with a dollop of whipped cream, you have a glorious dessert.
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.