Panna cotta quickly became a popular restaurant dessert for many of the same reasons that make it an ideal dessert to serve at home: it can be prepared well in advance and it tastes good. It’s a win-win dessert if there ever was one. I used to refer to this as “ranch panna cotta” because it was inspired by a tangy buttermilk-based drink that I had at a south-of-the-border spa. But because people said that moniker brought to mind ranch salad dressing, I decided to keep the name simple and straightforward—just like the dessert.
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.