Uni, or sea urchin roe, is at once delicate and incredibly rich. I like this preparation because the chive and radish offer a bit of bite and cut some of that richness, while the lemon and cucumber contribute a breezy freshness. Because the portions are small, make sure you cut the vegetables into a very fine, uniform dice. This would make a very elegant passed appetizer at a cocktail party. You can find fresh uni packaged in trays at Asian markets.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.