If you love mayonnaise as much as I do, you will love this silky Greek fish roe spread, since it’s basically a salty, lemony mayonnaise made with coral-colored carp roe (also called tarama), which is available in most stores that sell Greek or Mediterranean products. It may sound unusual, but this aromatic puree is absolutely addictive. It’s particularly satisfying with bone-dry white wine, Seasoned Pita Crisps (p. 89), and crunchy vegetables such as carrots, celery, and fennel. Or serve a creamy dollop with sliced smoked salmon on toast points. If you’ve never worked with tarama, you’ll find it drier and more firmly packed than caviar, but it crumbles easily in a food processor.
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.