Butter is the direct result of churning. You can use an electric mixer, a bowl and a whisk, or even a glass jar with a tight-fitting lid (shaken vigorously for ten to fifteen minutes) to make butter. Our tool of choice is the food processor. It works quickly, is easy to control, and is easy to clean—all good things in our kitchen. Use the best cream you can get your hands on because the better your cream tastes, the more delicious your butter will be.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.