In autumn, Lombardy abounds in zucca—what we call “winter squash”—and the seasonal cuisine makes full use of the vegetable. Squashes of all sizes and shapes are in the market—favorite varieties like marina di chioggia, berettina piacentina, zucca tonda padana, zucca blu, and zucca delica—to be cooked in stuffings, soups, pasta sauces, and risotto. And, like many fruits and vegetables, zucca is pickled with mustard seed to make the delicious condiment called mostarda, for which Lombardy—especially Cremona—is famous. This riso will be delicious made with any of our squashes—try acorn, buttercup, delicata, hubbard, or kabocha as well as butternut. The fresh vegetables of other seasons can be used, too, following the basic technique of the recipe. Asparagus in springtime or broccoli in summer will be delicious cooked with rice.
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.