Every culture that relies on rice mixes other common ingredients into it, to boost both flavor and nutrition. Most people are familiar with Fried Rice (page 506) and Coconut Rice (page 516), but this recipe is quite different from those. If you make this dish with red beans only, use all the bean-cooking liquid for the rice; it will give it a lovely pink tinge.
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.