This is our basic vinaigrette, three parts oil, one part acid, pared almost to its essentials—no shallots, no salt and pepper—so that it can be used almost like a sauce base. The mustard adds flavor and strengthens the emulsion. Any number of additional ingredients may be added to it, depending on how it's to be used. Most often it's used to dress greens that have been seasoned with salt and tossed with fresh herbs, as with the Bibb Lettuce Salad .
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.