An ancho chile is a dried poblano, perfect for adding a little heat to this bread crumb crust. If you don’t have a spice grinder, a clean coffee grinder will work just as well. (Grind the chile first and then make the bread crumbs in the grinder to clean it out.) Traditional mint jelly works fine as an accompaniment, but I like to surprise my guests with jalapeño jelly, which you can find in Latin markets and well-stocked supermarkets.
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.