Every now and then, I get a yearning for a bit of warm, smooth, buttery-lemony hollandaise sauce to dip artichoke leaves into, to top a poached egg with so that I can enjoy that delicious flavor play of eggs Benedict, or to spread over a piece of grilled salmon—or other fish. But to make a small amount for just one or two servings of this tricky sauce (and then reheat what’s leftover)? Impossible, the pros would say. However, where there’s a will, there’s a way. So I experimented and managed to work out a method that served my purposes beautifully. Here it is.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.