This delectable fritter was a happy accident. My friend (and loyal assistant) Valeria suggested I prepare a mango ravioli for this book. She envisioned a dough made with mango puree, but I misunderstood and made a mango filling. This miscommunication, coupled with my obsession with the very versatile wonton wrapper, brought a new dessert to life!
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.