Whenever you’re deep-frying, remember this: A vessel with deep sides will reduce spattering. A broader vessel will allow you to fry more pieces at once but will require considerably more oil; a narrower vessel will conserve oil but will mean you must cook in batches. The choice is yours. Coconut Rice (page 516) or Plantains in Coconut Milk (page 472) would be sensational here, but as you know, fried chicken goes well with anything.
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.