Dried porcini are expensive, but even a small handful added to a soup will bring with it a wave of smoky, almost beefy notes. A general instruction with parsnip soup is to prevent the vegetables coloring, presumably to keep the soup pale, but I suggest the opposite. You want the parsnips to cook to a gentle golden color before you add the stock; that way the soup will have a deeper flavor and a color reminiscent of heather honey.
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.