The classic Campari-based cocktail, the Negroni, is equal parts Campari, gin, and sweet vermouth. Starting with the classic formula but then deviating from it, I replace the piney flavor of gin with the naturally acidic apple and pear, boosted by the warmth of Calvados apple brandy. The orange bitters give the drink a dry finish so it’s not overly sweet.
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.