This is one of the most popular and exquisite preserves. As the peels keep well in the refrigerator, you can collect them gradually. Choose thin-skinned oranges, preferably the bitter Seville type. Rub very lightly with a fine grater to remove their shine and some of their bitterness, being careful not to grate too deeply. Then, with a sharp-pointed knife, cut 6 deep lines in the peel from end to end and pull off the peel in 6 strips.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.