Cuisine

  This summer vegetable tian looks impressive, but it’s surprisingly easy to make. The key is slicing your vegetables evenly—use a mandoline if you have one, or a sharp knife…

  When you come across really good lemons—the kind with bright yellow skins, maybe even still with a few leaves attached—you should do something special with them. This lemon posset…

  My friend and fellow cookbook author Carla Lalli Music and her family rented the same house in Montauk for many years and, many a late July, Chad and I…

  Since I chose to name my cooking school after this emblematic dish of stuffed vegetables (petit means “small” and farcis means “stuffed”), I needed to come up with a…

  We cook a lot of mussels, especially in the summer. They’re fast, affordable, and always feel like more effort than they are. Over the years we’ve made them every…

  One of our favorite summer dishes from Puglia is this grilled zucchini and feta salad from Masseria Calderisi. The food at the masseria was fantastic, and this fresh zucchini…

  Flan Pâtissier might sound fancy, but at its heart, it’s just a simple custard tart. It’s creamy, rich, and smooth, with a buttery crust that holds everything together. And…

  Baked Camembert with honey and thyme has become a dangerously good habit in our house. You’ll understand why as soon as you try it—this rich, gooey cheese with its…

  While cassata cakes are famously decorative, this Ricotta Cake (Torta di Ricotta) captures that classic Italian cake elegance in a lighter, more manageable recipe. With layers of airy sponge…

  This classic French chicken soup is one of our go-to fall and winter dinners. It’s essentially a boiled chicken and admittedly not the most picturesque dish. But what it…

  We like to think people come to our shop for the Chocolate and Caramel Tart and Plain Old Lemon Tart but that they stay for the Pistachio and Date…

  Torta della Nonna is a classic Italian dessert that combines a buttery shortcrust pastry with a rich custard filling and a crunchy topping of pine nuts. It’s a beloved…