Almost every region of northern Italy has some version of potato-stuffed ravioli. The potato is a constant, whereas the flavoring may change, from onion to chard to raisins to pine nuts. You can come up with some of your favorites. But in my house everybody loves potato-and-bacon ravioli, even fussy kids. You can do all the cooking ahead of time if you want—just mash up the filling while it’s still warm, then refrigerate.
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.