Even as they become increasingly common, there remains something special, even exotic, about mushrooms. And combining their various forms allows you to make a splendid and impressive soup in less than half an hour. The best-tasting dried mushrooms are dried porcini (also called cèpes), which have come down about 50 percent in price over the last few years (do not buy less than an ounce or so at a time—you can buy them by the pound, too—or you’ll be paying way too much). Or you can start with inexpensive dried shiitakes, readily available in Asian markets (where they’re also called black mushrooms), or any other dried fungus, or an assortment. An assortment of fresh mushrooms is best, but you can simply rely on ordinary button (white) mushrooms or shiitakes (whose stems, by the way, are too tough to eat).
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.