For a quick and extremely easy antipasto, whip up this very simple recipe. You can use any single olive variety or combination you want; some are salty and briny, some fresh-tasting, some green or black or brown, some wrinkly and pungent, some smooth and mellow. I like a simple mix of one green and one black variety. This recipe can be made one week ahead and refrigerated.
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.