Barley replaces the traditional Arborio rice here for a textured, nutty-tasting whole-grain risotto. Soaking the barley overnight reduces its cooking time. Gold beets have a sweet, mellow flavor. When roasted with the skin intact, their beautiful color is preserved. Wait to salt the risotto until you’ve added the ricotta salata; as the name implies, it is quite salty. This aged ricotta does not melt, but instead retains a pleasant firm chewiness.
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.