Chimichurri is a simple Argentinean steak sauce made almost entirely from parsley, with huge amounts of chopped garlic and red pepper. In spirit, it’s not unlike pesto, but because everything is hand-chopped rather than ground or mashed, it has a bit more chew to it. And its powerful ingredients set it apart, making it the perfect complement for mild-tasting but meaty tenderloin.
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.