Rich, buttery potatoes are the perfect foil for pungent, spicy, freshly grated horseradish, a fiery cousin to kale, cauliflower, and Brussels sprouts. Although bottled horseradish will do in a pinch, there’s nothing like the bite of the freshly grated root. For spectacular results, serve Pepper-crusted Beef with Cognac and Golden Raisins (page 93) or Braised Short Ribs (page 87) on a bed of this.
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.