Used correctly, wines should intensify, enhance, and accent the properties of a dish, not overpower it. With years of experience in winery kitchens, Chef William Cornelius has mastered the fine art of cooking with wine. Using Vidal Blanc as the key flavoring component, he adds a remarkable richness of tropical fruit and a slightly spicy finish to this preparation of bay scallops.
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.