Instead of cutting your knuckles trying to grate Parmesan close to the rind, keep your scraps in a resealable bag in your fridge. Once you’ve saved up about a pound’s worth of odds and ends—which wouldn’t take too long in my house—use them to make this rich, perfumed broth. Mushroom trimmings or pancetta pieces would also make nice additions, but avoid any vegetables that are too strongly flavored or they will overwhelm the flavor of the cheese.
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.