Season: July to September. I love the gutsy flavor of these tomatoes and like to serve them as part of a crisp smoked bacon and beet salad or a hearty couscous salad with plenty of fresh cilantro. There are times, though, when I can’t resist eating them from the jar! Ideally, the fruit would be sun-dried, but slowly drying them in a very low oven achieves similar and very pleasing results.
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.