Sabayon is the French term for zabaglione, the frothy Italian dessert made of egg yolks and wine. It was a great day when I discovered that it could be frozen and scooped like ice cream without being churned in an ice cream maker. Because of the less-than-shy wine flavor, it holds its place in a bowl of fruit soup, especially one made with intensely flavored blood oranges.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.