Sweet, creamy mashed banana pulp is an ideal soufflé base, but if you think bananas are just too humble to be turned into an elegant dessert worthy of serving to guests, try these simple soufflés spruced up with some warm chocolate sauce passed alongside. Be sure the bananas that you use are really ripe—the skins of yellow bananas (as opposed to red ones that are less common) should be covered with black speckles and their texture should be soft.
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.