One of Mama’s favorite recipes is to simply peel and quarter Vidalias, top them with a pat of butter, and microwave the pieces until they are tender. This recipe is not much more difficult. Confit is most often meat, such as duck, that has been cooked and preserved in its own fat, but the term also describes a jamlike condiment of cooked seasoned fruit or vegetables. This confit is wonderful as suggested, served on toasts as a nibble, but it also shines served as a condiment with pork or chicken. It is absolutely incredible with blue cheese.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.