This recipe actually gives you two flavorful sauces, to use as a dressing for pasta or to give a fresh accent to all sorts of dishes, from steamed vegetables to roasted meats. The basic sauce is a simple, loose parsley pesto, quite good and easily whipped up any time of year. In summer, I cut ripe, sweet tomatoes into small pieces and mix them into the pesto. The juices and flesh of the tomatoes merge with the parsley sauce, creating a new dressing with multiple dimensions of flavor and texture.
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.
Yes, brownies can—and should—be made with white chocolate.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.