Modern pasty recipes, especially those in the more touristy enclaves of Britain’s farthest southern county, stretch the recipe almost as far as Titus, swapping beef for pork, the rutabaga for apple, even daring to crimp the finished turnover on the top instead of at the side. I make one without meat, in which I use goat cheese and thyme along with the usual starchy filling of potato and rutabaga. It is filling, yet somehow soft and gentle, too.
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.