If you want long sticks of rhubarb, peel the rhubarb first. If you want 1/2-inch (12-mm) chunks, don’t bother peeling it. This is pickle in a small amount, so don’t bother canning it, either. But do keep it in a proper (sparkling clean, tight cap) container in the fridge, where it will keep for up to a month. We serve this pickle with charcuterie and cheeses.
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.