Perhaps it was the carrot loaf of the 1970s, slimmers’ soups, or the post–Second World War carrot cake recipes without the promise of walnuts and cream cheese frosting, but carrots rarely offer us a taste of luxury. Fiddling around—there is no other word—with grated carrots one day, I wondered if there would be any mileage in a dish similar to creamed corn, where the sweet vegetables are stewed with cream to give a deliciously sloppy side dish. There wasn’t. Until I worked backward and added spices to the carrots before enriching them with both cream (for richness) and strained yogurt (for freshness). The result is one of those suave, mildly spiced side dishes that can be used alongside almost anything. In our house it has nestled up to brown rice, grilled lamb steaks, and, most successful of all, sautéed rabbit.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.