Broccoli is used here to demonstrate the basic method for making a velouté-based soup; cauliflower can be easily substituted for the broccoli, resulting in a soup that is creamy in color and texture. Or use asparagus: Cut off the tips and blanch to use as a garnish, then trim the tough ends of the stalks before cutting into 1-inch pieces. Proceed with the recipe as written, cooking the stalks for 5 to 8 minutes. For any of these, simply replace the stock with an equal amount of whole milk to make a béchamel-based soup.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.