A platter of fresh fruit served with this lemony dip is a beautiful way to kick off brunch. This fruit salad can also be made into fruit kebobs for a different appearance. Just cut slightly bigger chunks and skewer the fruit onto bamboo skewers. You can prepare the fruit and the dip early and have this all ready when guests arrive. When you make the dip, mince the onion very, very finely or purée it, if you like, and be sure to use a neutral oil, such as canola or corn oil. I find that the onion adds a surprising savory flavor, but it’s not at all overpowering.
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.