Like the name suggests, this is a basic tomato sauce that we use in a variety of dishes. You can keep it in the freezer for up to six months, so you may want to double the recipe and freeze the extra. The only “secret” to this sauce is that you start with good canned tomatoes. Our preference, hands down, is San Marzano, a variety of plum tomatoes from Campania praised for its tart flavor and bright red color.
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.