This sauce is the cool for our rich-and-spicy Tandoori Lamb Balls (page 40), but we also think it’s pretty stellar when served alongside The Greek (page 10) and Mediterranean Lamb Balls (page 24). Try using this sauce as a marinade on pork, chicken, or lamb at your next barbecue. The acid and enzymes work like magic—you won’t believe how tender your meat will turn. This sauce will keep for up to four days in the fridge.
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.