In many mountain regions of Italy, chestnuts have been cultivated and gathered as staple foods for generations. In Valle d’Aosta (with thousands of cows), it is customary to cook chestnuts and rice together in milk, a simple, nourishing dish that lends itself to many variations. Traditionally, riso e castagne was made as a light supper in the evening, especially for children before bedtime. The dish has a natural sweetness that kids love, and if you emphasize that quality with sugar, honey, or a swirl of jam, you have a lovely dessert or sweet brunch dish. It is just as easy, though, to take riso e castagne in a savory direction, as I do in this recipe. With a finish of fontina and grana, it becomes a rich-tasting chestnut-flavored riso or risotto, wonderful as a primo or as a main course. And if the same dish is cooked with more milk—or less rice—it becomes a comforting, creamy, and warming zuppa, which I am sure is much appreciated in the Alpine winter.
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.