Although it’s not a true-blue, all-American macaroni and cheese because it’s made with wide egg noodles rather than the more traditional elbow macaroni or small shell pasta, this is probably the version I make most often. It’s a dish I fell in love with when I first had it years ago at Harry’s Bar in Venice. Later I re-created it at home as the ultimate comfort food and also to bring back memories of Venice.
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.