When I was working in Tuscany during porcini season I always wanted to go foraging for mushrooms, but the Italians are so secretive about where they find their prized porcini that I could never convince anyone to take me with them. So, while I never got to go hunting for fresh porcini, I did learn how to use dried ones to make this gorgeous sauce. If you’ve never used them before, dried porcini are a fantastic way to add a huge bump of mushroomy goodness to almost anything. And, because you have to soak them first, you get the added benefit of the fastest, most flavorful vegetarian stock ever; one that you can then add to your sauce to give it an even richer, earthier boost of flavor—just like I do here.
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.