I think aromatic kumquats walk a line between oranges and lemons, and they aren’t bitter at all when you cook them properly. You could chop these up and bake them in a sponge cake, or fold them into a mousse that could use a shot of acidity. Fill them with soft cheese or mousse and put them out after dinner as petits fours. Or just serve with ice cream.
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.