Cooking is all about making decisions. Sometimes you have to decide if you are going to have great looks or great flavor. Of course, I try to have both, but if it is ever a question of giving up one or the other, I always go for the best flavor. In this dish, for example, lightly cooked peppers would look brighter, but I prefer the flavor of peppers that have simmered until they begin to break down. So I cook them longer, for better flavor. Choosing two different-color peppers helps make up for what little we lose in appearance by cooking the peppers fully. Fresh herb sprigs serve as more than decoration. The heat from the dish releases the aroma and adds to the enjoyment.
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.