A great way to maintain matrimonial bliss is not to make classic stock in your house. Do this one instead. It’s another one-Creuset wonder where everything goes in the oven. It’s enough for a few recipes, plus you can eat the meat with pickles and mustard for a classic French snack. You can use a bit more meat if you have it. This is more of a guideline than a recipe. Remember that when you make a stock, it has to look like you would want to eat the meat at any stage—that is, don’t use old meat or lean cuts. You want that marrow taste and that thick jelly feel.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.