Some say the Reuben—corned beef brisket, Russian dressing, Swiss cheese, sauerkraut, bread—was invented by an Omaha grocer named Reuben Kulakofsky to provide sustenance to participants in a late-night poker game. This reformed version was invented to help you eat better. (Following that logic, don’t stay up late playing poker, either.)
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.