A great way to maintain matrimonial bliss is not to make classic stock in your house. Do this one instead. It’s another one-Creuset wonder where everything goes in the oven. It’s enough for a few recipes, plus you can eat the meat with pickles and mustard for a classic French snack. You can use a bit more meat if you have it. This is more of a guideline than a recipe. Remember that when you make a stock, it has to look like you would want to eat the meat at any stage—that is, don’t use old meat or lean cuts. You want that marrow taste and that thick jelly feel.
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.