Use fragrant pears that are buttery ripe and slightly soft to the touch. You’ll be glad you did when you taste how good this simple sorbet is. Pears are one of the only fruits that ripen off the tree, so if your pears are rock hard when you buy them, chances are they’ll transform into soft, luscious, sorbet-worthy fruits in a few days. When just right, pears exude a strong, unmistakable sweet pear fragrance at the end opposite the stem. Bartlett, Comice, and French butter pears are varieties that I recommend.
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.