This fresh salsa was dreamed up when we were testing our Salt-Crust Chicken . It's also wonderful with fresh cod, corvina, branzino, and striped bass. It was invented by Lucía Soria, who, while still in her twenties, went from being a cook in my restaurant in Buenos Aires to the manager of Hotel Restaurant Garzon in Uruguay and my second-in-command at important events such as the inaugural dinner for Argentina's president.
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.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.