Think of this as a simpler take on paella. It’s Eastern European in origin, so it was often made with freshwater fish, but you can use any fillets you want. With a salad, this is a wonderful—and very fast—one-pot meal. If you’re using water instead of stock, you might augment its flavor slightly by simmering it for 15 minutes with a carrot, an onion, and a celery stalk, along with a few peppercorns, a garlic clove, a bay leaf, and a teaspoon of vinegar; strain before proceeding. If you don’t have time for this, that’s fine too—the dish will still be good, even if you just use water.
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.