Cooks' note:
Tapenade can be made 1 day ahead and chilled, covered.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This piquant French sauce comes together in the blender in just five minutes.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.