This popular soup—a fun dish for a casual meal since the corn is left on the cob—is traditionally seasoned with the fragrant local herb guascas. Unfortunately, I’ve only rarely seen guascas in the States, so I use a combination of cumin and thyme, which approximates the real thing. Fortunately, you can often find yucca, also known as cassava, at most major supermarkets. This root vegetable, native to South America and largely grown in Africa and the Caribbean, has a subtle sweetness, not unlike yams. If you can find it, try the variation. Serve with arepas (page 575) or crusty bread.
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.