Focaccia is one of the easiest flatbreads to make: No shaping is needed because the dough is stretched and spread out in the sheet pan. This recipe uses a very wet dough, resulting in a moist flatbread about 3/4 inch thick. You can substitute shavings of Parmesan for the ricotta salata cheese, if you like. Focaccia is best eaten the day it is baked.
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.