These are usually quite sweet but served as a main course nevertheless, because they’re incredibly filling. Most frequently boiled and served with melted butter, like the meat-filled dumplings in the preceding recipe, but I grew up eating them fried in butter, and they are superior that way. (Ideally, they’re served with sour cream as well.) These, served with some of the other vareniki or pierogi on these pages, are just great.
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.