Broccoli doesn’t stir-fry well from raw. The beaded crown—the tight flower buds—tends to burn before the stem even approaches tenderness. Heads that have been briefly blanched in boiling water will, however, stir-fry deliciously, soaking up the ginger and soy or whatever other seasoning you might throw at them. In the last year or two I have taken to adding them to stir-fries of ground lamb or pork, letting the meat thoroughly caramelize in the thin pan before adding the greens. It’s a very quick, bright-tasting supper, invigorating and toothsome. But you do need to be brave with the meat, letting it glisten and almost crisp before you add the rest of the ingredients.
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.