Many dense cakes such as pound cake can be grilled with great success. The grilling lightly toasts the cake and adds depth to the flavor. Here, Joanne Weir shares her favorite Mediterranean version, grilled polenta cake topped with seasonal berries tossed in a fruit sauce. Note: Make the cake a day in advance, and the berry compote several hours in advance so the flavors have time to blend.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.