The difference between a frittata and an omelet, as I see it, is that the frittata cooks very slowly and will be somewhat more firm, so that it can suspend a number of different garnishes nicely arrayed in a pattern, with their flavors complementing one another. I always slip my frittata under the broiler at the end, so that the cheese scattered on top browns. This is another dish that welcomes improvisation.
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.