Certain foods taste better when you eat them with your hands, like barbecued ribs and corn on the cob. This salad is the perfect way to indulge that primal urge. Use the endive leaves as scoops to gather up some olive shards, a fava bean or two, and a slice of lemon. The crisp spears explode with flavor, and before you’ve finished the first your hand will be reaching for another. Hand out forks if you must, and make sure to tell your friends that the Meyer lemon slices are for eating. They’re sweet and delicious, peel and all. Slice the olives thinly, so their intense taste doesn’t overwhelm the other ingredients. As for the dressing, gently stir (don’t whisk) in the cream to incorporate it without whipping it.
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.