Caramelized onions, carrots, and a pinch of sugar give this braise a subtle sweetness, with cider vinegar adding balance. In the end, the chicken and vegetables are cloaked in a luscious, light pan sauce derived from the reduced pan juices. Serve with Dirty Rice with Fennel (page 102) or with plain steamed rice or boiled potatoes. (See photo on page 103.)
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.