Most of my desserts are fairly low-maintenance to assemble, so I hesitated to include the recipe for these in this book. But they are so incredibly irresistible and delicious—imagine a homemade candy bar with a chewy caramel center—that I decided it would be unfair not to. Take care not to overcook the caramel, so it stays soft and chewy and doesn’t become hard and brittle. Investing in a candy thermometer takes away the guesswork and ensures a perfect outcome.
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.