These rolled-up scallops of beef (involtini di manzo) are fun to make, lovely to serve, and pleasing to eat, with the tangy surprise of a whole pickle (and other vegetable morsels) inside. They’re a practical choice for a special meal, too, since you can assemble and cook the involtini in advance, leave them in the pan, where they’ll stay moist, and reheat them when your guests are seated. And if you need more than six servings, the recipe can be multiplied easily. I like to serve these with Whole-Grain Spaetzle (page 16) to mop up the sauce.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.