When you cook a whole hog, one thing you should never do is throw out the skin. It’s the key ingredient for one of the tastiest by-products in the world. If you’re not cooking a whole hog, I’m not going to fool you by saying it’s easy to pick up some pig skin, but you might be able to get some from your local butcher or from someone who is cooking a whole hog, a ham, or a pork shoulder and is willing to part with it.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.