With all the recent interest in Spanish cuisine, it’s no surprise that membrillo—Spanish quince paste—has become a global hit. Anyone who has tasted it paired with Manchego cheese and a glass of sherry understands why it’s become so popular the world over. But that popularity doesn’t come easy: it takes at least 30 minutes of almost-constant stirring to make quince paste. I always wear an oven mitt while stirring with a wooden spatula because the hot mixture occasionally pops and sputters as it thickens.
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.