Semolina cooked in cream becomes a thick, delicious porridge, with an almost puddinglike consistency, that can be enjoyed many ways. In Sardinia I have had it as an appetizer with honey drizzled on top, and as a dessert with a sauce of mirto, or myrtle. I loved both! And I’ve made it as a warm breakfast treat, too. Here I give you mazzafrissa as a dessert, with a lovely blueberry sauce (strawberries or cherries or other seasonal berries would be good, too). Scoop the warm cereal into serving bowls and top with the blueberry sauce, or serve the sauce on the side and let your guests help themselves.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.