Eggplant and tomato are excellent bedfellows; the sweet sharpness of the tomato adding much in the way of succulence to the bland flesh of the eggplant. Garlic and olive oil are almost certain to come along for the ride. What follows is a recipe I use over and again as a relatively quick supper, occasionally introducing mozzarella instead of Parmesan, and sometimes adding basil with the tomatoes.
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.