These slightly sweet and perfectly tart scones are quick and easy for breakfast, brunch, or an afternoon snack. Meyer lemons, a cross between a lemon and an orange, are sweeter and less acidic than regular lemons. They’re gaining in popularity and more widely available, but if you can’t find any, just use a standard lemon. Likewise, dried blueberries can often be found at specialty food stores and good supermarkets, but dried cranberries are easier to find and make an excellent substitute.
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.