Save this dish for late summer, when tomatoes and vegetables are at their peak of flavor. Use a variety of heirloom tomatoes, especially ones with different colors, which will make for an eye-catching presentation. Inaniwa udon is a noodle that originated in Japan’s rugged far north. Unlike typical udon noodles, which look like thick spaghetti, inaniwa is shaped like linguine and tastes great chilled.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.