Don’t be deceived by this salad’s simplicity: the lemon dressing and fresh herbs bring out the complex flavors of the tomatoes and onions, and if the ingredients are good, the results are practically miraculous. Note the extremely useful technique of “killing” the onions—as they say in Turkey—which you might try whenever you use raw onions, to tame their harshness. You can make this salad an hour ahead of time, refrigerate, and toss again before serving.
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.