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Recipes

A boozy, coffee-soaked dessert awaits you with a tiramisu

With its boozy, coffee-soaked ladyfingers and sweet, creamy filling, it’s no wonder tiramisu is Italian for “pick me up.”

Instead of making a custard filling, we simply whipped egg yolks, sugar, salt, rum and mascarpone together and lightened it with whipped cream. We briefly moistened the ladyfingers in a mixture of coffee, espresso powder, and more rum.

Salt turns out to be the key for ultratender white bean soup

The people of Tuscany are known as mangiafagioli, or “bean eaters,” a nod to the prominent role beans play in their cuisine. Cannellini (white kidney) beans are the region’s most famous legume, and Tuscan cooks go to extremes to ensure these beans are cooked perfectly, from simmering them in rainwater to slow-cooking them overnight in a wine bottle in a fire’s dying embers.