American cheesecake is to Italian cheesecake what slouching around the house in a sweatshirt and jeans is to stepping out on the town in a tailored Armani suit. When I stopped comparing Italian cheesecake to its comfy American cousin, I was finally won over. Made with ricotta cheese instead of pounds of cream cheese and sour cream, it’s lighter and leaner, and perfectly accompanied by fresh fruit compotes or colorful sauces. For best results, use whole-milk ricotta cheese. Or even better, seek out fresh ricotta from a local producer. And be sure to watch it carefully during baking, taking it out when it is just barely set.
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.