Ganache—a smooth mixture of chocolate and cream—is one of the richest, most luscious of all chocolate frostings. The frosting is made in the same manner as the chocolate ganache glaze (opposite), and then allowed to thicken until the frosting is spreadable. Achieving the perfect consistency can be tricky; if the frosting becomes too firm to spread, reheat in a bowl over a pan of simmering water until it begins to melt around the edges, then remove from heat and stir until smooth.
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.