Cauliflower, a good vegetable especially in the winter, can be prepared in many ways. I sometimes like just to boil it and while the cauliflower is boiling, add an egg or two to boil as well. When the cauliflower and the eggs cool, I peel the eggs, then toss the cauliflower and eggs into a great salad, dressed just with olive oil and vinegar. But the following is a recipe I got from Torrisi in New York, a deli-looking place set up with sixteen seats for dining. The cauliflower I had was delicious, and the bread crumbs used were made by Progresso, which was started by Italian immigrants in New Orleans in 1905.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.