I have had this chowder on the menu since day one, and no one—neither the patrons nor the staff—will let me take it off. Roasted sweet potato puree thickens the clam broth and imbues it with intense sweet flavor and a vibrant orange hue. That sweetness plays perfectly against the astringent wine and briny clam juice in the broth; a “touch” of rich cream added at the end brings everything lusciously together. Of course, there are also lots of fresh clams, smoky bacon, and (sweet) potato cubes in this hearty soup. Fresh tarragon delivers a touch of delicate anise flavor and a spot of green in the otherwise sunset-orange soup.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.