I love the flavors of spinach and chives in these timbales when served with the Scampi on page 287. Vary the herbs and greens, or include other members of the onion family—sautéed leeks or onions, for example—if you are serving the timbales alongside other dishes. You can make the timbales up to a couple of hours in advance and leave them at room temperature, but try to avoid refrigerating them. That will change the flavor, and not for the better.
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.