It’s still rare to see boneless chicken breasts in Italy, probably because people understand how difficult it is to keep them from drying out. The simplest solution is to leave them on the bone, which helps retain moisture (and, arguably, makes for a nicer presentation). This is a nice, simple, fast stovetop braise, especially pleasant in spring and fall. (The first variation, which uses boneless breasts, is even faster.) Fresh herbs are a must. Serve with plain white rice or—even better, of course—any risotto (pages 521–522).
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.