A delicious buttery northern European specialty whose name derives from its rough texture. For the best possible flavor, toast and grind fresh spices. If you have whole cardamom, remove the seeds from the pods by crushing the pods lightly with the side of a knife (discard the hulls). Then combine them with a bit of cinnamon stick and a small piece of nutmeg in a small dry skillet and toast over medium heat, shaking the pan frequently until the mixture is aromatic. Grind well, then combine with the ginger.
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.