Broths are easy and rewarding, since homemade broth is always better than canned. You’ll use it constantly-even in place of some of the water in the recipe above to cook beans. Make a big batch when you have time and freeze measured portions in heavy-duty plastic freezer storage bags. With slight variations, this simple formula will work for chicken, beef, or fish broth. You can often get the needed bones or carcasses from your butcher or fish market. If you need to substitute canned broth for homemade, use one 14 1/2-ounce can for every 1 3/4 cups broth.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.