You’ll need a nonstick skillet for this or at least a very well-seasoned cast-iron or steel pan (or cheat and start with a tablespoon or two of corn oil). Although this recipe will work with frozen corn kernels, it is far, far superior when you strip the kernels from fresh cobs. Corn cooked this way is terrific in salads—either green or bean—where you are looking for extra crunch and flavor.
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.