From Southeast Asia via New York, a recipe based on one developed by my sometime coauthor and longtime Asian hand, Jean-Georges Vongerichten. Included here not because it is “authentic” in the true sense but because the flavor is truly Thai and it’s among the best Thai-inspired chicken recipes I know. Serve it with Sticky Rice (page 508). For information on Asian fish sauces like nam pla, see page 500.
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.