This version of the French classic from the lounge at Craftsteak is both exceptional (chef Shane McBride dry-ages his bone-in strip steak 15 to 20 days) and economical (half the meat, same great flavor).
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.