In all but the best restaurants, risotto is abused—cooked in advance, baked, and who knows what else—so if you have never made risotto at home, you are in for a treat. It takes a little patience and a little practice, but it is not a difficult process at all. True risotto alla Milanese contains—indeed, features—bone marrow, but don’t be discouraged if you cannot (or will not) deal with that. Risotto is wonderful without it, and prosciutto makes an adequate substitute. What you do need are Arborio rice (now sold everywhere, but still best purchased in Italian markets), real saffron, and, ideally, good, homemade stock. (Having said that, see my “bare-bones” variation.) I might add this: After years of trying every possible technique to make my risotto as creamy as the best I’d ever had, I realized that the “secret” was large quantities of butter. Don’t hold back unless you must.
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.