#mascarpone-stabilized-cream

#mascarpone-stabilized-cream

The 12-month-aged cheese is milder and more moist, resembling a sliceable cheese like cheddar, while the 26-month cheese is drier with crunchy salt crystals.

"The solution to everything was just add butter. It was the moment when I realized so much of the magic that occurs in pastry, but also in sauces, emulsification, creating that silky texture of a classic French sauce, it's all because of butter."

Softened graham cracker layers mimic choux pastry, and vanilla pudding turns into a rich, creamy spread. Ganache crowns this beauty, turning this easy-to-make treat into something that looks far more complicated than what is actually required to put together.

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

Pecorino Romano is one of the oldest cheeses in the world, with roots going back to Ancient Rome. But today, most of it is no longer made near Rome at all. In this episode, we visit I Buonatavola, one of the very last producers still making Pecorino Romano in Lazio, the cheese's original territory, to understand how global demand, especially from the United States, reshaped where and how this cheese is made. We explore the differences between Pecorino Romano made in Rome and the versions

Italian cuisine is among the most famous in the world, and for good reason. Iconic dishes like pizza and pasta are fan favorites no matter where you are in the world. And these two categories of Italian food in particular showcase the most classic Italian sauce, red sauce. Red sauce can be a stewed tomato sauce or a simple marinara sauce. While traditional recipes uphold strict standards that ban certain ingredients, an unconventional yet gourmet upgrade to Italian tomato sauces is balsamic vinegar.

Classic spicy vodka rigatoni is such a glorious sight, beautifully orangey-red and glossy. That iconic look and luxurious texture sparked the idea for this dish. This pasta highlights the humble carrot by making it the star of the show and the base for a creamy, spicy orange sauce. I like buying carrots with the tops attached for this to make a lovely herby topping to balance the richness of the pasta, but if you can't find them, this dish is still a stunner.

I've been making my way through Gordon Ramsay's quick and easy pasta recipes. I love his 10-minute turkey and leek pasta, which the chef makes for his family every week. And my favorite Ramsay pasta dish is a Bolognese that's ready in 15 minutes. Inspired by my quest to find the best Ina Garten pasta recipes, I decided to do

Who doesn't love pasta? When I need a hug-in-a-bowl type of dinner, something cheesy and saucy is always what comes to mind first. Even when I'm thinking about making a special dinner, maybe for a date-night in or a friend coming over, comforting pasta recipes are always top of mind. If you find yourself needing a little something to look forward to at the end of the day, consider making one of these comforting pasta dinners this week. They all pair perfectly with a good

Originally from Sicily, cannoli are handheld treats of fried dough filled with a creamy, slightly sweet mixture, sometimes topped with a wide variety of items like mini chocolate chips or pistachios, and can come in other flavors as well. A bite into a perfect cannoli begins with the cracking of the crisp pastry shell, followed by the rush of the cool, decadent filling, along with the textures and flavors of any toppings.

Heavy whipping cream is one of those things that pops up in a lot of recipes, but for some reason, it's never sold in exactly the amount you need. Instead, you're always left with some odd amount of heavy cream left over and no real idea what to do with it because, well, the recipe you bought it for is done now. That's where these recipes to use up heavy cream come in handy.

If you're unfamiliar with the unabashed pageantry that is Italian cassata, let me enlighten you. The Sicilian showstopper consists of a booze-soaked sponge cake layered with sweetened ricotta that's cloaked in a bright green marzipan cape and adorned with all kinds of candied fruit with decorative piping. It's a cake that demands attention, and one that rejects the notion that simple is best. With cassata, more is more.

This creamy mushroom pasta is weeknight dinner gold: deeply browned mushrooms, a silky Parmesan-laced sauce, and just enough lemon to keep everything bright. The key isn't drowning the mushrooms in cream-it's giving them a proper sear first. A mix of shiitake, maitake, oyster, or crimini mushrooms brings layered texture and flavor, though even a single variety works if you give it enough time and space in the pan.

One of the most alluring and easy desserts to make is chocolate pot de crème, a fancy French name for chocolate pudding and even though there are few ingredients, and the prep is easy, it is best to pay attention as to how to make this dessert served to royal families as far back as the 17th century. To get that creamy texture and dense, decadent taste, use the best chocolate you can find.

Even though we will always defend the viewpoint that the best way to eat Nutella is with a spoon straight out of the jar, this beloved creamy hazelnut spread actually has many creative uses in the kitchen. It's super easy to bake with and handy to have in the pantry when you're craving a rich chocolatey dessert that tastes homemade without taking hours to prep. For example, the easy-peasy two-ingredient chocolate puff pastries.

Despite the common method of sautéing alliums in sizzling hot oil or butter, Hazan preferred a cold pan for a gentler, slower cooking method. In one of her , " Add before turning the heat on " By cooking them low and slow, onions won't burn on the outside before the inside becomes sweet and succulent. The same rule applies to garlic, especially due to its fine chop size, which and .

This butternut squash and cheese-stuffed shells recipe, written with developer Michelle McGlinn, highlights the creamy, nutty flavor of butternut squash by first combining it with Italian sausage and then making it into a creamy, cheesy sauce. Paired with three different types of melty cheeses, a pinch of cayenne, and fresh sage, this stuffed shell recipe is perfectly rich and balanced with the savory flavors of fall and winter.