A more complicated lamb stew than the preceding recipe, but a very flexible one, finished with the classic rich and delicious avgolemono, egg-lemon sauce. This can be made with a large variety of vegetables, in which case it’s a meal in a pot, always best served with pita bread or pilaf. Other cuts of meat you can use here: lamb shanks (which will take longer to cook) or shoulder chops, beef chuck or brisket (which also will require longer cooking time), or veal shoulder.
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.