This traditional almond cake is named for the historic city of Mantova (perhaps better known to most English speakers as Mantua, the city to which Romeo is exiled in Romeo and Juliet). The torta is equally delightful for dessert and for breakfast. In the evening, I like to serve it with poached fruit—prunes poached in rum are perfect—and a dollop of whipped cream. Of course, I make sure there’s some left over, so I can enjoy it again in the morning, with my caffè. And since it’s quite moist and keeps well, it will be good the following morning, too (excellent incentive to cut small slices and make it last!). On a more serious culinary note, I want to emphasize the importance of using a fine almond extract in this cake. Indeed, all desserts and dishes that call for fruit, nut, or spice extracts are immeasurably better when you use a top-quality extract rather than a supermarket brand (and never use an imitation flavor). The slightly greater expense of a premium extract is always worthwhile and will pay you back in the flavor of your creations.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.