The juicy crunch of a raw artichoke bears many of the qualities of a water chestnut. Few ingredients pack such snowy crispness. I use them in a parsley-flecked salad to add a snap to baked pork chops, but have also offered them at a Saturday bread’n’cheese lunch of Cornish Yarg and Appleby’s Cheshire. Lemon is essential if the peeled tubers are not to discolor.
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.