A sparkling coating of clear glaze enhances the beauty of fresh fruit. Because this glaze is fragile, the fruit must be eaten the same day it is prepared. Use only fruit that is perfectly ripe and unblemished, and make sure that the fruit is very dry before glazing, since humidity breaks down the glaze. A display of glazed fruit makes a stunning centerpiece for a buffet table or dinner party.
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.