Recipes

It will quickly become a new family favorite

Onions agrodolce, or Italian sweet and sour onions, are a delicious addition to an antipasto platter or a wonderful side dish with rich roasted meats and poultry. Tangy, sweet, and savory, they have immense appeal, so we set out to find what makes the combination of ingredients really work.

Get from kitchen to table in no time with this simple one-dish meal.

A satisfying and simple take on your everyday crispy rice cereal treat.

What does an antique store in rural western Massachusetts have to offer the test kitchen? Inspiration for big, bold, berry-filled scones.

For better weeknight chicken, dredge it in flour loaded with freshly grated Parmesan and shallow-fry it. The cheese works to create a sort of frico, so you don’t need bread crumbs for a deeply flavorful crust. While you could make this entirely on the stovetop, you risk overcooking the Parmesan, and under- or overcooking the meat. Instead, finish it in the oven, which yields a juicy, tender breast and keeps the Parmesan from getting too dark. Serve with perfectly ripe beefsteak and cherry tomatoes, jumbled together with salt and herbs and a splash of vinegar to make the tomatoes pop.

Back in 2012, Elaine Louie spent time with Tama Matsuoka Wong, a forager for the restaurant Daniel in New York and Le Bec-Fin in Philadelphia, to see how she and her family ate. Ms. Louie brought back this recipe, a riff on Vietnamese summer rolls and a Wong family favorite. If it’s your first time making summer rolls, don’t fret too much about appearance. “The summer roll is very forgiving,” Ms. Wong said. “Even if you have a hole in the wrapper, you can roll it up and hide the hole.”

This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

Homemade marshmallows should have their own dreamy name, something that makes it clear that they’re different from the supermarket stuff. When you make this recipe by Christine Moore of Little Flower Candy Co., you get puffs that are soft, tender, languidly stretchy and delicately sweet, and a lesson in the transformative power of heat and air. To make these, you beat together roiling-hot sugar syrup and gelatin, and watch as the mixture goes from murky to opaque, from beige to white, from thin to billowing. For this magic to happen, it takes almost 15 minutes, plus a very large bowl and a sturdy mixer. (I use a 5-quart stand mixer.) You need no special skills, just patience — you have to wait a few hours for the whipped mixture to dry — but you’ll be rewarded with singular sweets good for toasting, s’mores, snacking and wrapping up as gifts.