This is different from most garlic soups, not only for the addition of plenty of cilantro (parsley is more common, yet this is traditional, too) but also because the garlic-cilantro mixture is uncooked except by the heat of the broth poured over it, so it remains quite strong. If you have good beef or chicken stock, use it both to poach the eggs and as the base of the soup. And if you have an extra 5 minutes, don’t toast the bread in a toaster but brown it lightly in a skillet on both sides in olive oil—there’s nothing more delicious.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.