When you see how easy it is to make this salsa from scratch, you will never want to buy a jar again. And forget bagged chips! It takes almost no effort to make your own at home. In my version of this classic recipe, the cheese is seared (asado) rather than deep-fried, resulting in a lighter alternative that really brings out the sweet flavor of the panela cheese. If you don’t want to go out of your way to purchase the panela cheese, substitute a moist mozzarella.
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.