The secret to the intense mushroom flavor in this recipe is that not only are mushrooms themselves part of the mix, but the risotto is cooked with mushroom-flavored broth. In order to use dried porcini mushrooms—or any dried mushrooms for that matter—you have to reconstitute them by allowing them to sit in hot water for a few minutes, absorbing that water and plumping up. Then the mushrooms are ready to cook with, and you have all this flavorful liquid as a by-product. By all means, take advantage of it: Here, it works as a flavor booster to the chicken stock; but you can also use it as the base of a wonderful soup or sauce.
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.