These mushrooms are double-stuffed with pork so even if you think you don’t like mushrooms, remember, they’re just the vessel for a double dose of porky deliciousness! I make these all the time and here’s a tip: Always make a small tester patty out of the stuffing before filling all the caps. Cook the patty and taste it to make sure it’s delicious. It may sound like an unnecessary step, but it’s one you don’t want to skip. There’s nothing fun about an underseasoned mushroom!
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.