These potatoes are buttery, golden, and crisp with a wonderful flavor. Yukon golds are waxy and fry well, finishing with a beautiful golden flesh with browned edges. It’s important to pan-fry them in clarified butter and a little vegetable oil, a mix that can withstand the high heat required to get the potatoes crisp and browned without burning.
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.