Chicken breast are so bland that they demand something—a spice rub, a salsa, or a strong reduction sauce. If you start with strong-tasting solids and add a variety of bold liquids, reducing each one to a syrupy consistency, you end up with an intense and complex reduction sauce. The process can involve esoteric ingredients and procedures, or it can be quite straightforward, like this one, which is direct, quick, and easy, especially considering that the result is a dark, complex sauce that can be used in many ways (see the variations).
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.