In Venice you’ll find this soup in nearly every restaurant, and every version is a little bit different. I use two kinds of beans because I like the different textures each contributes: the cannellini are creamy while the garbanzos (chickpeas) have a slightly firmer bite. The final herb sauce brightens and freshens the long-cooked flavors. You can substitute any mild white fish for the snapper, but try to keep the fillets whole as the soup cooks. I always feel if I’ve spent the money for a beautiful piece of fish, I want people to see it, not just find tiny flakes throughout the soup.
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.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.