This recipe produces a puree that is smooth and creamy without adding any heavy cream. Instead, the vegetables are boiled in milk and then pureed with some of the reserved cooking liquid, resulting in a side dish with a pure vegetable taste. When pureeing in a blender, add only enough liquid to keep the blade spinning freely. The fennel puree is delicious with the seared scallops on page 260. It can also be thinned with some of the strained cooking liquid to form a soup.
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.