To our list of ingredients that balance the leek’s (and onion’s) tendency toward sweetness, we can add green peppercorns. Outside the anise-scented emporiums of Chinatown they are difficult to track down in their fresh state, but bottled ones in brine are perhaps even better here. Deep-winter stuff, this. Some fresh, crisp greens might be appropriate with it, some winter salad leaves or maybe a plate of lightly cooked spinach. Whatever, I do recommend some plain, steamed potatoes to balance the general richness. Green peppercorns in brine are available in cans or bottles from well-stocked specialty markets and delicatessens.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.