Dahlia developed these cookies—shortbread topped with rosemary, pine nuts, and nougatine—to serve alongside the Butterscotch Budino (page 272) at the Pizzeria, to contrast with the smooth texture of the pudding. We now make two versions: the small cookies to serve alongside the budino in the Pizzeria and a larger version to sell individually for Mozza2Go. You will need a 1 1/4-inch or a 2 1/2-inch cookie cutter to make these.
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.