This modern, savory interpretation of panna cotta comes from Chef Debbie Gold, who participated in the 2000 Workshop. It has the silky, quivery texture of a traditional dessert panna cotta, with an appetizing butterscotch color. For an autumn first course, serve the custard with crisp toasts and a tart salad for contrast. Note that the panna cotta must be chilled for at least four hours before serving.
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.