My favorite dumplings, these are creamy, savory, and salty and, when served with the cooked onion garnish and some sour cream, irresistible. Like the cheese filled version on page 60, they may be boiled and served with melted butter, but I think they’re best when fried in butter and served with sour cream. In addition to the variation, you can stuff these with cooked cabbage, cooked mushrooms, sauerkraut, or almost anything else you can think of.
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.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.