Ginger may not be a spice you associate with Sweden, but it’s there (as is cardamom), and it makes its mark in this winter dish.When I was first served this, it was done in traditional, fancy style: a large roast of pork with a hole poked right through its center, stuffed with the dried fruit. It’s a glorious presentation and my first choice. But I have since been served it, and made it, in the simpler, stewed fashion of the variation, which is equally legit. I like this with Potato and Horseradish Gratin (page 482), but it’s good with most any potato dish.
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.