We’ve had some incredible West Indian food on some of the cruises we’ve taken, and this is our nod to those island flavors. Adventurous kids will like this slightly sweet, creamy, nutty rice. You should also try it with Broiled Tuna with Pineapple-Chipotle Salsa (page 57) and Spicy Honey Chicken Salad over Spinach (page 150).
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.