It was on a visit to La Mozza that I discovered this simple but elegant dessert, budino alla salvia—sweet sage pudding. Fresh sage has always been one of my favorite herbs. We grow it in the garden all summer, and pot the plants and keep them in the sunroom in winter. I use salvia leaves in all kinds of savory dishes, from pasta sauces to roasts—and now I use them in desserts too. To keep its assertive flavor in check, I infuse the custard with sage, then strain out the leaves. Serve the pudding chilled—plain, or topped with a dollop of whipped cream or crème fraîche, or with a biscotto or cookie (such as Fregolotta, page 122).
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.