Stir-fry is a perfect work-night dish. You cook every ingredient from start to finish in the same pan and make the sauce in the pan as well. This all happens in a matter of minutes, when you have all of your ingredients prepared ahead of time, because you are working with high heat. There aren’t many home stoves that have the BTUs of a real wok in a Chinese kitchen, so use a heavy-bottomed skillet like cast iron or a stainless steel pan with a clad bottom, and get it very hot before you start. Gather your ingredients and wait until the pan is almost smoking before you begin cooking. High heat = high flavor and less need for fat. It’s the original nonstick cooking technique.
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.