Banana shallots (sometimes known as torpedo), the most generously proportioned and mild tasting of the shallot family, roast superbly, their translucent flesh almost melting inside their skins. I have eaten them this way with creamy goat cheese mashed with herbs (thyme, tarragon, chives) and with a lump of good, mouth-puckering Cheddar too. Yet they will also stand as a vegetable. I think it worth including them here for that alone.
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.