French green lentils are plump and speckled dark green. They are very flavorful, hold their shape when cooked, and are good for making salads and soups. For this rustic lentil soup, the lentils are cooked until they are tender and can be easily mashed—longer than they would be for a salad. The yogurt garnish brightens the earthy flavor of the rosemary and lentils.
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.