We use organic cider vinegar as a starter because it usually contains a live mother. If you have friends who have made their own vinegar, you can begin with their live vinegar instead. In either case, we start with equal parts, by weight, of live vinegar (vinegar with mother) and wine. Make sure there is enough room in the jar to add more wine as the vinegar develops. Wrap the mouth of the vinegar jar with cheesecloth to prevent vinegar flies from taking a dip and then place the lid back on top. A little patience here will yield great results.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.