Heirloom carrots, with their deep varied hues of orange, yellow, and purple, are ideal for this salad, but you can use regular carrots and it will be just as delicious. Just make sure they’re organic and smaller in size to ensure the same tender, sweet results. You can use a vegetable peeler or a mandoline to make the ribbons. The vegetable peeler takes a little longer, but produces beautifully thin, delicate strips. A mandoline, on the other hand, is faster but makes thicker ribbons if you are not careful. If you go this route, let the ribbons sit for a few minutes after tossing with the dressing so they soften somewhat.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.