When you cook a whole hog, one thing you should never do is throw out the skin. It’s the key ingredient for one of the tastiest by-products in the world. If you’re not cooking a whole hog, I’m not going to fool you by saying it’s easy to pick up some pig skin, but you might be able to get some from your local butcher or from someone who is cooking a whole hog, a ham, or a pork shoulder and is willing to part with it.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.