The delicate, herbaceous quality of preserved garlic adds a bit of bite where raw garlic would be too harsh and overwhelm more subtle flavors, such as the lobster mushroom recipe on page 119. Make sure you use a peeler to zest the lemon. Using a grater or Microplane would release too many oils and create too strong a flavor. As a bonus, use the oil in vinaigrettes or drizzle on grilled fish.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.