This recipe relies on the natural gelatin in homemade stock to coat and glaze the vegetables after most of the liquid has reduced. Brown stock thickens to a nice glaze and imparts a rich flavor; butter contributes silkiness. Instead of turnips, you can glaze carrots, rutabagas, potatoes, sweet potatoes, or onions. If you don’t have brown stock (or prefer a vegetarian version), use apple cider instead (the sugars in the cider should cause it to reduce to a syrupy glaze).
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.