My first New York restaurant job was at an American restaurant with a Thai chef. Thanks to him, I learned about Southeast Asian cooking well before its current popularity. One of his specialties was grilled lemongrass chicken, and I've adapted its flavors to these meatballs, served as they might be in Vietnam, on a bed of rice vermicelli with a tangy dipping sauce.
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.