This is a variation on the ricotta and spinach ravioli recipe from my first book, Everyday Italian. The original is one of my very favorite dishes, but my husband, Todd, never feels completely satisfied with a meatless meal so I came up with this version for him. The prosciutto adds body and a kick of flavor to the ravioli, making it a more substantial, manly dish.
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.