Don’t let your opinion of dolmades, stuffed grape leaves, rest on the ubiquitous canned versions, which are tasty but forgettable. Take the time to make these and you’ll be rewarded with a fragrant house and a satisfying savory snack for a party or simply for having on hand. Unlike most other versions I’ve had, this filling is brightly flavored and packed with aromatic ingredients—I add artichoke hearts, preserved lemon, and golden raisins. Pine nuts give these little guys a pleasing crunch, and I love the briny, herbal flavor that the grape leaves impart while they cook—this is the process that forms the sauce—in the lemony liquid.
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.