Meyer lemons are sweeter than regular lemons and, unfortunately, are in season for only a short time each year. Since they are hard to find, I’ve fallen in love with Meyer lemon olive oil, which captures their flavor very well and adds both citrus tang and a hint of sweetness to all kinds of recipes. Because this is such a simple dish—the sauce is just onions, the oil, and fresh marjoram—do try to get your hands on some Meyer lemon olive oil; I use the one made by DaVero. If you can’t find it, though, you can use the citrus oil on page 226.
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.