Season: January to February. The arrival of the early, forced rhubarb in January deserves a salutation of the greatest magnitude, and I can never wait to savor its fresh, earthy energy. The blushing stalks, with their tart but delicate flavor, are strictly seasonal, so be sure you don’t miss the chance to preserve a jar or two to enjoy later in the year.
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.