Freshly husked and oven-broiled, roasted tomatillos provide a smoky warmth you just won’t find in jarred salsa. To reduce the sodium here, use half the suggested amount of salt; the flavor will pick right back up with tortilla chips. While fresh tomatillos are an end-of-summer through fall item, you can use the canned variety to whip this up; and play around with the pepper selection to personalize your dip and control the heat.
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.