Olive oil cakes are popular in Italy, where they are typically made with orange-flavored liqueurs. This version replaces the alcohol with orange juice (and zest), and calls for brown sugar instead of the more refined granulated variety. Use extra-virgin olive oil if you prefer a more pronounced fruitiness. This cake was made with an 8-by-2-inch round “professional” pan; the batter can also be baked in a standard 9-by-1 1/2-inch cake pan.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.