A French patisserie classic is made modern. The tarts pictured incorporate sliced kiwi fruit, peaches, and strawberries, along with assorted whole berries, but feel free to improvise with your favorite fresh or poached fruit, and to arrange it in whatever pattern pleases you. That’s half the fun of a recipe such as this—the shell serves as a blank canvas for your creativity.
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.