Country-style ribs, from the shoulder end of the pork loin, turn succulent with long, slow braising. In late winter and early spring, when California’s blood orange harvest is peaking, Brian adds their tangy juice to the braise, along with fennel wedges and kalamata olives. Like many braises, this dish reheats well. Serve with wide ribbon noodles, such as pappardelle.
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.