Think of this dessert as sweet, crunchy rice pudding–filled ravioli. It is composed of many elements, none of which are difficult to make and all of which, apart from the frying, can be prepared in advance. But you need to plan ahead and make the various elements in stages. To make the sauce, look for quality, plump raisins, such as flame raisins, a moist and flavorful variety that we find at our local farmers’ markets. We use cannoli dough in this recipe, which gets really crisp and blistered after it’s fried. We run the dough through a pasta sheeter, but if you don’t have one, you can roll the dough thin using a rolling pin on a lightly dusted surface. You will need a 3-inch square cookie cutter (preferably fluted) to make these.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.