If you’ve been looking for an excuse to stop buying bottled salad dressing, this is it. Delicate and well balanced, this dressing complements just about any veggie or grain you choose—in fact, it is the backbone of some of our most popular deli salads. One batch is enough for many salads, so make this, keep it in the fridge, and don’t look back. You can use different vinegars with equally successful results, but you might need to adjust the quantity of vinegar depending on its acidity. Use good-quality extra-virgin olive oil—the flavor will be well worth it on your beautiful greens.
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.