These sweetmeats are not traditional New Year fare, but since navel oranges are at their peak in California during Tet, the peels have found a place in my annual candy-making production. I use blemish-free organic oranges because the peel is what matters in this recipe. (Scrub the oranges well if they have a waxy coating.) The pith is included, but all the bitterness is removed in the candying process. For a touch of decadence, dip the peels in melted dark chocolate.
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.