Torta della Nonna, or “grandmother’s tart,” is traditionally a two-crusted tart filled with pastry cream that is seen in almost every trattoria in Italy. Dahlia and I knew we wanted to include a version, but luckily, the name gave us a lot of room to be creative. As long as it was reminiscent of something a grandmother would make—meaning homey, simple, and comforting, like this cheesecake version that Dahlia created—I felt we could call it Torta della Nonna. Honey is an obvious pairing with cheese in Italy, so we serve this dessert with three different types of honey on the side: a sweet, delicate, floral honey, such as wildflower honey; a bitter honey (also referred to as savory honey), such as buckwheat or chestnut honey; and honey in the comb. The crust that we use for this torta, Pasta Frolla, is a typical Italian pastry dough used in many classic Italian desserts. In keeping with the Italian spirit, I make it with Italian leavening. You will need an 11-inch flan ring (a straight-sided, bottomless tart ring) for the tart and one that is slightly smaller (we use an 8-inch ring) to cut a circle for the top crust.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.