New Orleans–style barbecued shrimp, called “barbecue” even though they have nothing to do with smoke or a grill, are usually prepared in the oven. We do ours in a big hot pot on the stove because this dish is all about the buttery, garlicky sauce. Mass quantities of crusty French bread are required for sopping. We plunk the big pot in the middle of the table and go to town. It’s an exceptionally good time tearing into long baguettes and washing everything down with plenty of cold white wine. Sometimes, we remember the salad.
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.