Vinaigrette is the French word for oil and vinegar dressing. At the restaurant they have an olive oil tasting every year to decide which kinds to buy, because each year's crop of olives tastes a little different. Olive oils come from Spain, France, Greece, Italy, Mexico, and California. The dark green "extra virgin" oils taste the most like olives. The cooks use extra virgin olive oil for salad dressing, not to cook with. The paler, yellow oils labled "pure olive oil" taste milder, and those get used for cooking.
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.