Fresh porcini make the base of an incredible pasta sauce but cost at least twenty dollars a pound, if and when you can find them. Portobellos, which are cultivated, not wild, are sold at every supermarket every day at prices ranging from four to ten dollars a pound, and they’re consistent in quality. And if you cook them slowly in oil, adding a few reconstituted dried porcini as they cook—a technique popularized by Marcella Hazan—the results are wonderful. This mushroom topping is also great with nice, soft polenta (page 529).
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.