I don’t like many beet preparations because they tend to be too sweet for me, but the horseradish that these are tossed with fixes that. In the Pizzeria, we present these beets as an antipasto, which is how we give them to you here. In the Osteria, we serve the same beets as part of a composed plate, spooned over burrata, topped with toasted walnuts that have been tossed in walnut oil, fried paper-thin sliced beets, and mâche. We used to dress the beets with freshly grated horseradish, but I found the spiciness to be really inconsistent. Then I was introduced to a jarred, prepared horseradish, Atomic—it really has that horseradish burn. I love it. It’s one of the rare instances where fresh isn’t best.
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.