I don't know if it's because of all the hot dogs I ate on the sidewalks of New York as a kid, but I never seem to get tired of mustard. I use it as a background flavor in a lot of my sauces, but in this one mustard is front and center. Use a whole-grain mustard, such as Pommery de Meaux from France, so that your sauce has a nice crunch from the whole seeds.
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.