Escabeche (see also pages 235 and 350) is a great way to flavor food, by marinating it after it’s cooked rather than before. The cooked chicken (in this case) is bathed in an aromatic marinade. The soaking need not be long, but since the dish is best served at room temperature (it makes a good picnic option), you should plan to wait a while between cooking and eating. Use this as part of a picnic or buffet.
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.