Up until we opened Mozza I had eaten only meatless versions of arancine. Those I’d had were mostly in cichetti, the shoebox-size stand-up wine and stuzzichini bars in Venice, where cone-shaped versions are a staple, and in Sicily, where they’re much larger and round, like a tangerine. Both were made of plain risotto with cheese in the middle. In Rome, arancine are often called “suppli al telefono,” meaning telephone cords, because the ideal is that the cheese inside melts and stretches like an old-fashioned telephone cord. Matt and I worked hard to achieve that ideal and I think we did. I suggest you make these when you have leftover bolognese because, as good as they are, it would be a herculean effort to make bolognese for just the 1/2 cup you need to make these. Besides, that is what an Italian grandmother would do.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.