I enjoy making a bit of a fuss about cheese sauce. The difference between a carelessly put together sauce and one made with care and love is astounding. Taking the trouble to flavor the milk with bay, clove, and onion, allowing the sauce to come together slowly to give its ingredients time to get know one another, and enriching it with a little cream will result in a sauce of twice the standing of one seasoned only with speed and sloppiness. There is much humble satisfaction in a simple dish, carefully made.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.