This salad uses Oven Potatoes rather than fluffy, starchy boiled potatoes. The difference is that the potatoes, browned with the help of a little oil and cooked without water, are crusty, giving the salad a new texture. Dress the salad with either mayonnaise or vinaigrette. A little dry rub on the potatoes will add robust flavor and rusty color to the dressing, a perfect side for lightly seasoned meats and fish. If you’re serving potato salad with peppery rubbed cheater BBQ, season the potatoes only with salt and skip the dry rub. One dry-rubbed menu item per meal is usually plenty.
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.