Anyone intimidated by making dough will quickly get over it in the 3 minutes that it takes to make this one. It’s very easy to put together, very forgiving, and almost impossible to botch. Any flaws, cracks, or imperfections are part of its rustic charm, although I’m confident that even the most inexperienced baker will master it with the very first try. It will likely become your favorite dough to use for any number of open-faced fruit tarts. This recipe can be doubled—an extra disk is good to have on hand in the freezer for later use.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.