Shrimp and citrus make such a natural match, I often combine them in tacos, but they call out for something with a little heft, such as black beans. Depending on the size grapefruit you use, you’ll probably have more than you need for this recipe, but that’s not a problem. Just eat the remaining sections for breakfast with a little yogurt, for dessert instead of the oranges in the Yogurt Parfait with Mulled Red Wine Syrup (page 161), or in a smoothie with banana and milk. I like to sometimes double up the salsa on this taco, drizzling on a little Salsa Verde (page 14) in addition to the on-the-fly grapefruit–black bean salsa, but these tacos are plenty flavorful without it.
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.