Rosemary has become a popular herb as culinary interest has grown and many of us have discovered how easy it is to cultivate it in our kitchen or backyard. It also has been overused, or used with a heavy hand in some instances, so I always advise restraint with rosemary: a little goes a long way. The Italians call this bread panmarino, and it is to them that we owe thanks for this interesting concept. This bread is a good one for answering the question, What do I do with these leftover mashed potatoes? The potato starch softens the dough and gives the bread a pleasing tenderness, while the dough delivers other bold flavors from the biga and rosemary infusion.
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.