What I like most about this mussels preparation is that they are not simply steamed in white wine, like the vast majority of mussels you see in restaurants. We cook them with a light tomato sauce—and, yes, also white wine—and toss in piles of herbs after the mussels are cooked, so the herbs wilt only slightly. The finished dish manages to be original and familiar at the same time. It also couldn’t be easier to make.
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.