A poaching broth for fish, a chicken, or a lumbering piece of ham is all the more interesting for the inclusion of a leek or two. They soften the stock, bringing the flavors of onion, carrot, and herbs together. The ham recipe here is my standard “food for a crowd.” Poached ham slices neatly, even when it falls off the knife in chunks, and can be kept waiting patiently in its own stock without coming to any harm. I often serve it with creamed spinach. I include it here partly to show ham’s affinity with parsnips and also because it’s a useful recipe and I wanted to get it in somewhere. This seemed as good a place as anywhere. I usually buy a ready-tied piece of boneless ham from the butcher for this. It needs no soaking, but will benefit from being brought to a boil in water, drained, and then rinsed before being cooked in the apple juice.
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.