Cannoli are one of the most widely known Italian desserts in this country, so naturally I wanted to find a way to include them in our repertoire. Traditional cannoli are tubes of fried pastry filled with ricotta cheese, and, often, bits of chocolate or dried fruit. When made right and served when the shells are still crisp, cannoli can be delicious, and when Dahlia came up with the idea of stuffing the shells with gelato, I knew she’d hit on something even better. They’re like little elegant ice cream cones where you get crunchy cone in every bite. We serve them three to a plate, each filled with a different gelato, with complementary dessert sauces and chopped nuts. Serving this kind of selection would be extremely challenging to do at home, but even one flavor of gelato and one type of dessert sauce will still make a really special presentation and a delicious dessert. The cannoli dough makes enough for four servings, but the dessert sauce our gelati and sorbetti recipes make are enough for exponentially more cannoli. So to serve a crowd, just double or quadruple the dough recipe. You will need a 3-inch square cookie cutter (preferably fluted) and small cannoli forms to make these. To get away with buying fewer forms, you can fry the cannoli shells in batches.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.