The trick to cooking quinces is to maintain their fragrance and delicate flavor while you coax them into tenderness. Gentle poaching is an ideal way to achieve this goal. Use poached quinces interchangeably with poached pears. They’re great with chocolate, with cheese, or with walnuts and arugula as a salad. If you’ve saved vanilla pods from other recipes, use them here in place of fresh beans.
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.