A staple of homes in Cuba and much of the rest of the Caribbean, where tomatoes are available year-round, this soup clearly derives from the classic Mediterranean “boiled water” (see the variation), a soup based on garlic, bread, and whatever else can be found. Despite its humble origins, this is a wonderful dish for entertaining (be sure to warn your guests that the bowls are hot!).
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.