These most famous of Moroccan pastries are best known abroad by their French name, cornes de gazelle or gazelle’s horns. Stuffed with ground-almond paste and curved into horn-shaped crescents, they are ubiquitous wedding-party fare. I have eaten some with a very thin hard crust, and some with a thicker, crumbly crust. This one, made with eggs rather than butter, is thin and crisp.
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.