Like so many other American cooks, I learned to make risotto from Marcella Hazan—not directly, of course, although wouldn’t that be great? This is a quintessentially summertime recipe; make it when fresh corn, tomatoes, and basil are all converging on your local farmers’ market or farmstand. Risotto is one of those dishes that makes great leftovers—especially to form into balls, stuff with cheese, roll in bread crumbs, and fry to make arancini. So if you like the thought of that in your future, feel free to double or triple this recipe. Eat this with a vibrant green salad and some chewy bread for a filling supper.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.