Escarole is one of those greens I LOOOOOVE to use in a salad. It has a firm texture and an exciting flavor; to me it’s a sleeper hit. Whether you cook it or dress it with a nice bright vinaigrette, escarole stands up to whatever you dish out—it’s a green with a strong personality. Add a big ol’ acid punch with these onions, and this is what I call a party in your mouth.
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.