Caviar is often garnished with hard-boiled eggs, so why not the reverse? To enhance the taste of the eggs, cook them until the yolks are still a bit soft so they can serve as the basis for the sauce. (This obviates the need for mayo, which would mask the eggs’ flavor.) As this dish is all about the egg, use fresh farm eggs if possible. And if you wish to keep the price down, inexpensive salmon roe will substitute well for the caviar—and it looks beautiful, too.
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.