Sweet potatoes cooked in piloncillo (unrefined solid cane sugar, usually found in the shape of small truncated cones) are sold as candy at Mexican mercados. They are way too sweet for me, but there’s no denying the spud’s versatility. Here I highlight their savory flavor by mashing sweet potatoes with a little butter and sage in a great fall dish that works well with roasted turkey. Feel free to use skim milk instead of whole milk, if you must, but keep that stick of butter!
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.