Every province on the island claims its own version of this ethereal sweet to be the one-and-only true sospirus. The Olienese hand seems the most gentle with them, though. The very old woman from whom I learned to make them shook her small, kerchiefed head throughout the ceremony, moaning, keening, really, that the confections could only be made from the eggs of Sardinian chickens. Her theory, perhaps valid, was that Sard hens feed on myrtle berries and whey from cheesemaking and that these nourishments render the substance of their eggs less viscous and thus better suited to the construction of delicate pastries. All I know for certain is that I can bake gorgeous sospirus with the eggs of Tuscan hens who eat worms and bugs and corn.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.