A pastry reflecting the famous half-roasted, almond-stuffed, bay and anise-perfumed figs that Puglia exports to all of Europe, the ripe sensuality of it merits a true hunger, one not dulled by the prologue of some long, winy supper. Nibble only at a plate of fresh cheeses before it. Better, present it with no prelude at all.
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.