Both winter and summer savory are related to the mint family, with a fairly strong flavor that rests somewhere between mint and thyme. Summer savory is a bit milder and makes a perfect partner to spring’s first morels in this tasty frittata. This would make a nice light lunch served with a side salad and a glass of Italian white with enough texture to stand up to the frittata (I had a glass of 2007 Marco Felluga Friulano Bianco when we tested the recipe). Make sure you use an 8-inch skillet for this recipe: if the frittata is too thin, you’ll end up with rubber; too thick, and you risk runny eggs.
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.