As with all braised vegetable dishes, the results here depend largely on the quality of two ingredients: the vegetable itself and the braising liquid. Since it’s easy enough to find good leeks, you have to be certain that the red wine is, if not great, then at least drinkable; and if you have good homemade stock, this is the place to use it. Other vegetables you can prepare this way: Belgian endive, split in half the long way; onions, halved or quartered (or spring onions, left whole).
Crispy. Golden. Fluffy. Bubbe would approve.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.