Young potatoes of any sort roast sweetly, especially if scrubbed hard so their skin almost disappears and they are allowed to develop a sticky, golden coating in the oven. They need a few minutes in boiling water before they hit the oven if they are not to toughen as they roast. I match them with robust ingredients—slices of fat-flecked salami or perhaps a spoonful of softly fibrous pork rillettes—as a Saturday lunch.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.