This is definitely a special-occasion meal, but it is so easy to do, and you can “grill” it all year round! I like to use ridged cast-iron grill pans to do everything from hamburgers to tenderloin steaks. I preheat the pan in the oven using the regular bake setting. Once it’s preheated, I set the oven to convection roast or convection broil and use tongs to transfer the meat to the hot grill pan. Turn it over halfway through cooking to get grill marks on both sides. At the same time I bake thick-cut potatoes in a roasting pan on a lower oven rack. Add a simple green salad to the menu and serve with crusty bread.
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.