Roasting the squash before incorporating it into the rice concentrates the flavor and adds great depth to this vibrant fall risotto. I use butternut here, but any firm-fleshed fall squash or pumpkin would work; kabocha would make an especially nice substitute. Cold-pressed hazelnut oil has a distinctive, nutty flavor, less pungent than some other nut oils, such as walnut. You can find some good brands from France, and one or two nice local oils that hail from the nut orchards of the Northwest. Although it’s expensive, it’s a great oil to use on salads and with certain desserts.
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.