This is a great basic recipe that allows for interchangeable veggies. You can use any combination of root veggies, including rutabagas, turnips, or different potatoes. The cream adds a nice richness and velvety texture, but you can get a similar effect without the cream if you use a rich, creamy potato like a yellow finn or German butterball. And when it’s available, spring green garlic is a great substitute for the regular garlic for an added burst of flavor.
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.