I like basting roasts with a mixture of pan juices, balsamic vinegar, and honey. It adds flavor and a wonderful mahogany color to all kinds of roasts, from poultry to pork to veal. I also like to serve roasted vegetables as a contorno (side dish) with roasted meats. It makes sense: the oven is going, so you might as well make use of it. Sometimes I add more large-cut carrots and celery to the roasting pan with the meat and serve them alongside the carved roast. Or I put together a separate pan of other root vegetables—leeks, onions, parsnips, turnips, or even mushrooms—season them with salt, olive oil, some of the herbs I used to season the roast, and roast them on a separate shelf from the meat. While they roast, I add enough chicken stock to moisten them and stir them once in a while until they are caramelized and tender.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
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.
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.