To intensify the flavor of the squash, you can roast it before simmering in the soup: Halve squash lengthwise and scoop out seeds, then season squash halves with salt and pepper; place cut sides down on a lightly oiled baking sheet and roast in a 400°F oven until tender when pierced with a knife, about 30 minutes. Scoop the squash from the skins and discard skins, then proceed with the recipe, simmering in stock for 8 to 10 minutes, to let flavors meld.
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.