This is the best cheese fondue I’ve ever had—Megan got the recipe when she was in France. You can use most kinds of hard white French or Swiss cheese, but be sure not to use store-bought grated cheese. Those cheeses are tossed in cornstarch so the pieces don’t stick together. If you use them in cheese fondue, the cornstarch forms a hard lump in the pan. Note that this recipe uses a cup of wine—it’s very French to cook with wine—which is one of the things that makes this fondue classic.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.