Braising meat in milk is a classic cooking technique in Italy. The milk acts as a tenderizer and creates a beautiful caramelized sauce. This is a perfect dish for the wood-fired oven or cooker because the braising pot is surrounded on all sides by heat and cooks more evenly. When artichokes aren’t in season, use leeks or even Swiss chard in their place.
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.