THIS RECIPE IS ESSENTIALLY A RIFF OFF Eggs Benedict using cheese sauce instead of hollandaise. The cheese sauce is richer, more flavorful, and easier to make ahead. It’s also a great way to use up any remaining bits of cheese from a cheese plate. The base is usually an English muffin, but you could use any kind of toasted bread. If you’re serving a crowd, offer eight or twelve small bowls of toppings that guests can choose from to customize their own egg creations, including leftovers from the night before.
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.