I love to make these for company because the polenta can be made WAY in advance. And you can top the cakes with almost anything—I like to use a nice stinky cheese, but after that really anything goes. Tomatoes give you a nice burst of sweetness, but dried fruit is fun, some fresh herbs, whatever you want! No matter how you top them, these corn cakes are little bites of melty, cheesy deliciousness.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.