You can enjoy this dish slightly brothy, or lightly caramelized by continuing to simmer the fennel after it is tender, until all the stock evaporates. If you are serving the fennel with a grilled piece of fish or meat, keep it nice and juicy. On the other hand, if you are serving the fennel as a contorno with a piece of meat or fish that has its own sauce, then cook off the liquid and serve the fennel dry.
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.