In Sardinia melon, watermelon, and other sweet fruits often find their way into salads. Watermelon is used most commonly, but I find it’s easier to get good cantaloupe year-round. This is very fresh tasting and refreshing, and because I always like a little crunch in my salads, I’ve added some toasted walnuts. Sometimes I add some grated Pecorino cheese to this as well. Serve this after the meal as a palate cleanser before—or instead of—dessert.
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.