This caribbean-inspired sweet potato soup is always appropriate in hot weather and makes an unusual starter for a meal off the grill. Serve it hot or cold; by all means chill it in warm weather, but remember it in winter. Whether you’re reheating it or serving it cold, make the soup as far in advance as you like, up to a couple of days. If you’re so inclined, you can make this soup even richer and sweeter by using half chicken stock and half canned coconut milk.
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.