I never did find out what this was called in Germany, but I do know it’s surprisingly good even though it’s the kind of concoction you’d come up with to make use of the last three ingredients in the house. The pears’ sweetness offsets the saltiness of the ham (this is a good place to use ordinary ham, as long as it’s not too sweet; prosciutto or the like would be overkill), the green beans add freshness (and welcome color), and the three distinct textures make the eating fun. Serve with simply cooked meat or fish.
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.