Babà al rhum is a favorite dessert in Naples, found in most pasticcerie, filled with whipped cream, or crema pasticciera (custard cream), or cannoli cream—or just oozing with syrup. In this recipe, I give you a limoncello syrup to soak the babas, and you can fill them with ice cream or whipped cream, the ricotta filling for cannoli (page 307), Espresso Zabaglione (page 156), or the cream for Limoncello Tiramisù (page 120). If you don’t have baba molds, you can bake the cakes in small (not mini-) muffin pans. You could also use two small Bundt pans.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.