Everybody loves a quick and tasty pasta dressing, and there is nothing better than a pesto. All you need is a blender. Combine all the ingredients, and—voilà—you have a sauce. Everybody by now is familiar with pesto made with basil and pinoli nuts, but during one of my visits to Sicily, I enjoyed a pleasant pesto surprise: the pinoli were replaced with pistachios. Although Sicily is known for its delicious pistachios, 98 percent of the pistachios eaten in the United States come from California. So do try this pesto rendition.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.