When the late summer months bring you perfectly plump corn, buttery chanterelles, and Walla Walla onions so sweet you could eat them like apples, there isn’t much to do but stay out of their way. This light but flavorful soup showcases each of the ingredients without overwhelming their delicacy. Because the corn and chanterelles offer such nice, contrasting textures, I prefer not to purée this soup.
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.