Cuisine

  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 …

    Ribollita is a dish built on repetition. It improves because it is reheated. It exists because people needed food that could stretch, hold, and still satisfy after days …