This is one of my pantry staples; you'll find it in many of the recipes throughout this book. It makes for a super-easy sauce on its own, or you can mix it with lemon juice or vinegar to create a great dressing in less than a minute. Whenever almonds are on sale at the local store, I grab a few bags and make big batches, freezing some for future use. Each time you use this oil, make sure to grab an even proportion of oil to almonds so that you don't end up with a lopsided ratio.
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.