Here sorrel brings both acidity and lightness to an often heavy mixture. You can substitute watercress or spinach for the sorrel to similar effect, especially if you add a squeeze of lemon at the end. Though it has only two primary ingredients, this soup is quite complex, particularly when you begin with good stock. The best lentils to use here are lentilles du Puy or other small dark green ones. Use the greenish brown variety only if you cannot find these.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.