This is a great vegetarian sauce, very complex and satisfying. It’s excellent for pasta, baked in a lasagna or polenta pasticciata, cooked into risotto or as a condiment for grilled steak or fish. The mushrooms you can buy at the supermarket will make a fine sauce; if you have fresh wild mushrooms it will be even better. In either case, dried porcini provide a key element in this sauce (and many others). On using dried porcini, see box on facing page.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.