Pumpkin seeds figure heavily in much Mexican cooking. You can buy them toasted, but toasting them is an easy enough task, and they’re arguably better when toasted fresh—especially in lard or oil. (If you’d like to avoid the mess—or the lard—you can also toast the seeds on a baking sheet in a 350°F oven or in a dry skillet as you would sesame seeds, page 596.) Ancho chiles—dried poblanos—are mild and richly flavored. You can use them freely without worrying about overpowering heat. This sauce is best served over something simple, like grilled steak or chicken.
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.