My first introduction to Thai curries came while I assisted a friend in preparing a luncheon for Nancy Reagan at the Reagan Presidential Library in Simi Valley, California. What a surprise: the curry sauce was red! Although Thai curries have many ingredients in common with those of neighboring India, they tend to be tinged with a hint of sweetness from the combination of coconut milk and a traditional dash of sugar, and they are often colored red or green by the red or green chiles in them, rather than the more familiar yellow color of Indian curries. As with most Thai curries, serve this over rice.
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.