Our grandmothers had some balls—and we don’t mean any disrespect! Chicken liver and matzoh are the secret ingredients to this Jewish soul-food ball. The trick is coaxing all the sweet goodness from the onions. Well-browned onions in which the sugars are caramelized are the secret to many a Jewish dish, and here’s where low and slow are key. You don’t want them blackened or burned—as your grandma would say, “Have a little patience.”
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.