Making cheese at home is super easy. I usually salt it if I am going to use it in savory foods, such as spreads, pasta stuffings, and casseroles. For sweet dishes I might salt it just a touch, and then taste as I go. You can drizzle ricotta with honey and pair with grilled peaches or spread it on Crostini with Apricot-Thyme Jam (page 24).
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.