There’s really nothing quite like tapioca pudding to take me back to childhood, when I would eat those plastic cups of the store-bought variety. Of course, homemade is so much better, and it’s really not difficult to make. It just requires a little patience and some stirring. I like to make a few cups at a time, eat one (or, okay, two or three). Then, before things get really out of control, I portion the rest into 1/2-cup ramekins and store them in the freezer. To take it over the top, I sprinkle just a touch of one of my favorite aromatic spices, cardamom, on top, along with some sugar, and torch the top to get that crackly brûléed effect.
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.
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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.