Onions make an important contribution to the filling of pies, providing a sweet balance for the savoriness of the meat and a necessary change of texture, too. A meat pie with no onions would be hard going. I rarely make a meat pie. It is one of those recipes I reserve for a cold autumn day, when it’s too wet to go out.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.