Not only does this chewy candied peel make a tasty tangle atop a scoop of citrus-flavored sorbet or ice cream, but it’s also terrific drained, finely chopped, and folded into just-churned Super Lemon Ice Cream (page 85), Fresh Ginger Ice Cream (page 43), or Cheesecake Ice Cream (page 62). If you don’t have a candy thermometer, simply cook the peel until most of the liquid has boiled away and the fine threads of peel are shiny and translucent.
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.