Tomatillo salsas vary greatly from region to region in Mexico. Some are boiled, some are fried, some are roasted, but all of them have the same distinct acidic taste that makes the tomatillo one of Mexico’s trademark ingredients. A batch of this salsa is made daily at my house; it’s always in my fridge. It’s my topping of choice for quesadillas.
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.