Eventually, possibly toward the end of your meal, you reach the point where the salty, herbal juices from the meat mingle with the sweet creaminess of those from the parsnips, a moment of intense pleasure. While winter was in its death throes, and the first white narcissi were starting to peak through the damp earth, I produced this for Sunday lunch with a leg of lamb spiked with tough old rosemary twigs. We passed round a bowl of winter chicory and watercress for everyone to take handfuls with which to clean the mixture of juices from their plates.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.