The basic cake of the French pastry repertoire is génoise, used as the foundation for dozens of cakes and other desserts. While it is essentially sponge cake made with butter, it’s rarely eaten plain or on its own. Rather, it might be moistened with liqueur or sweet or fortified wine (Grand Marnier, Sauternes, or Oloroso sherry, for example) and served with a little whipped cream or used as a building block for other desserts like Trifle (page 651).
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.