Perhaps the best known cold pureed soup, vichyssoise is a simple puree of potato and leeks that is traditionally enriched with cream; adding a bit of buttermilk along with the cream gives this version a pleasant tangy flavor. Here, leeks serve as both an aromatic, replacing the onion, as well as one of the base vegetables. Garlic is typically not used. The amount of stock or water called for is also reduced, since both cream and buttermilk are added. If making the soup for company, buy an extra leek to prepare the Leek Frisée (page 75) for the garnish.
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.