The spanish tortilla has nothing in common with the Mexican tortilla except its name, which comes from the Latin torta—a round cake. In its most basic form, the Spanish tortilla is a potato-and-egg frittata, or omelet, which derives most of its flavor from olive oil. Although the ingredients are simple and minimal, when made correctly—and there is a straightforward but very definite series of techniques involved—this tortilla is wonderfully juicy. And because it is better at room temperature than hot, it can and in fact should be made in advance. (How much in advance is up to you. It can be fifteen minutes or a few hours.)
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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 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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.