An Andalusian dish, featuring the wonderfully distinctive flavor of sherry. Dry (Fino) sherry is most commonly used here, but I have had it with the slightly nuttier Amontillado and even sweeter Oloroso, and I liked it just as well, though it is different. Don’t use cream sherry in any case. Serve this with crusty bread, by all means; the sauce is delicious. Other cuts of meat you can use here: pork or veal chops, bone-in chicken.
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.