Sprout tops share a luxury of growth and strong flavor with many of the Asian greens. One cold day in November I married them to an impromptu sauce of essentially Chinese ingredients. It worked. The tricky bit was working out what, in future, they needed to share a plate with. A slice of ham steak; a piece of lamb’s liver; a fillet of mackerel, its skin crisped on the grill; a pile of sticky rice with some finely sliced air-dried sausages; a grilled mushroom the size of a saucer. All will work. Eminently.
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.