Incassare in Italian means “to put in a box,” and in this case the boxing consists of flavored ricotta in a light sponge cake, often decorated with candied fruits and chocolate. It is a dessert that, once filled and sealed, keeps well for a few days. That is why Italian American restaurants had it on the menu: low maintenance with good flavors. This versatile dessert can be filled with various flavors of ice cream, so try substituting that in place of the ricotta filling (in which case you will have to keep the cake in the freezer). Sicilian in origin, cassata is most easily found in areas of America that experienced a large influx of Sicilian immigrants, such as New Orleans.
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.