Properly grilled chicken is a pleasure, even when you dress it with nothing but lemon juice—or even salt. But if you make this Ligurian-inspired full-flavored dipping sauce based on anchovies, you can turn the simple grilled chicken into something really special. And the sauce can be used for whatever else you’re serving at the same time. When you’re grilling the chicken, don’t build too hot a fire and keep part of the grill cool—don’t put any fuel under it at all—so you can move the pieces over to it in the (likely) event of flare-ups. And you can broil it if you prefer: adjust the broiling rack so that it is about four to six inches from the heat source and turn the meat as it browns.
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.