Beets are earthy and sweet; horseradish is earthy and seismic; the combination is fortuitous. Fresh horseradish is best, but you can substitute prepared horseradish if necessary (make sure the jar hasn’t been opened for too long, or the horseradish will have lost its intensity). This salad is best after marinating in the refrigerator for a day or two, so prepare it ahead of time if you think of it.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.