No mere mash, this creamy potato purée owes its uber velvetiness to truly indecent amounts of butter and cream. And we mean that in the best possible way.
This Italian classic is imbued with citrus and cinnamon and is slightly more pudding-like than what most of us are accustomed to in a cheesecake. Though no complaints here. None whatsoever.
Though traditionally a first course, bone marrow is sufficiently rich to be both first course and last course. And maybe each course in between.
1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.
Ideal for lazy weekends as well as harried weekdays, these soft-boiled eggs are cooked to perfection in less than five minutes. You’re welcome.