What I suggest here—since most of us don’t have access to truly wild mushrooms—is a combination of dried porcini with fresh shiitakes and white (button) mushrooms. Serve this with buttered noodles, a risotto (even Bare-Bones Risotto, page 522, would be great), or crisp bread. Other cuts of meat you can use here: boneless pork shoulder, veal shoulder, or beef chuck or brisket (which will require somewhat longer cooking time).
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.