Eggplant is everywhere in the Middle East; you see it as often as you do tomatoes. Here are three takes on a creamy, mild dish of eggplant and yogurt. The first relies on the charred flavor you get when you grill or broil eggplant; especially when seasoned this way, it’s really the best. The variations are easier and still very good. As always, small eggplants are best; regardless of size, they should be as firm as you can find.
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.
Yes, brownies can—and should—be made with white chocolate.
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.
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.