Cheesecake is one of my favorite desserts, and I love the kind that is a little bit sour. This one is made with a little crema and a hazelnut crust. I like to serve it with quince, a natural pairing with cheese. I also gave it a little heat from arbol chiles to showcase the wonderful combination of sweet, sour, and spicy that is popular in modern Mexico.
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.