This may be my favorite accompaniment in the book. It's wonderful on pretty much everything, especially Buckwheat Crepes or Whole-Grain Buttermilk Pancakes, or stirred into The Very Best Oatmeal. Ricotta is traditionally made from the whey that's left over from the cheese-making process, and it's often extremely mild. This recipe brightens the simple cheese with a combination of honey, vanilla, and lemon zest¿transforming it into a light morning topping that could rival any high-end yogurt or jam.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.