Unless you live in Alaska or know a good fishmonger in the Pacific Northwest, it’s almost impossible to buy Dungeness crab that has not already been cooked. That’s not a problem; they can still be steamed, as they are here. This is a subtle preparation, but Dungeness is so wonderful that’s all it takes. (You can use lobster if you prefer.)
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.