I love a dramatic dessert at a cocktail party, but I also want a pick-up dessert that doesn’t need plates and utensils. A deep, dark-chocolate mousse that’s piped onto a choice of two very different kinds of cookies fits the bill. Although I like to make both cookie bases and serve them together, you may want to save a little time by choosing to make only one. (Pictured page 204, center and top.)
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.