New York City has a Chinese takeout restaurant on every corner and oddly enough they all seem to have the same menu. Maybe it all comes out of the same kitchen—who knows? What I do know is that Chinese spareribs are one of my favorite junk foods on the planet. This is my variation of the classic Chinese spareribs No. 5. Be warned, they are really addictive. When preparing ribs, slower and longer is always better.
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.