Whoever named sweetbreads had an ingenious idea—to give such a nice-sounding name to a part of the animal, the thymus gland, that doesn’t sound all that appetizing. I’ve found that despite the clever name, otherwise open-minded eaters are often squeamish when it comes to eating sweetbreads—a shame, since they can be out of this world. These are seared so they have a crisp exterior and creamy interior. Sweetbreads and artichokes are a pretty typical Italian pairing, and one that I love. While this isn’t a difficult dish to make, it does require several steps, so plan ahead.
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.
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.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.