Look for rhubarb stalks of the same width to ensure even cooking. If necessary, you can cut differently sized stalks lengthwise to match. The crust, filling, and poached rhubarb can be made one day ahead. The baked crust can be kept, loosely covered, at room temperature; refrigerate the filling and the rhubarb (in the poaching liquid) separately. Strain the rhubarb and reduce liquid several hours before serving.
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.