Unlike when poached, eggs that are fried are intended to brown ever so slightly, with a hint of a crust around the edges that contrasts wonderfully with the soft, runny yolk. That’s the hallmark of eggs prepared “sunny side up.” When a fresh egg is cracked into a skillet, the thickest part of the egg white clings around the yolk. To ensure that the white sets throughout, you need to break the thick albumen sac, and distribute the whites evenly. Fried eggs are often served on toast or as a component of a heartier breakfast dish such as Huevos Rancheros.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.