A restaurant kitchen can be a virtual United Nations, with a staff made up of people from around the world. A dishwasher at Aquavit who comes from Mali told me about the typical midday meal he had growing up: peanut stew made with onion, tomatoes, and spinach served over rice. His description was the starting point for this peanutty stew, an elegant interpretation of a dish eaten throughout West Africa every day.
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.