Brine-packed green peppercorns have a sharp, fresh, and somewhat fruity flavor that is less pungent than you might imagine coming from a peppercorn. Roasting asparagus to crisp-tender deepens its “green” flavor, and the dark blisters it acquires in the oven are especially tasty. Asparagus has a distinctive flavor, and this vinaigrette walks a delicate line, standing up to that flavor without overwhelming it. This simple side is a favorite of diners at Bar Americain.
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.