Broccoli is used here to demonstrate the basic method for making a velouté-based soup; cauliflower can be easily substituted for the broccoli, resulting in a soup that is creamy in color and texture. Or use asparagus: Cut off the tips and blanch to use as a garnish, then trim the tough ends of the stalks before cutting into 1-inch pieces. Proceed with the recipe as written, cooking the stalks for 5 to 8 minutes. For any of these, simply replace the stock with an equal amount of whole milk to make a béchamel-based soup.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.