This is a great dressing. We use it on our Parc Vinet Salad (page 190), and it’s also the best with Belgian endive and blue cheese (page 191). Plus, it works to pimp any sauce that needs a sugarvinegar hit, it’s great on top of cold crab or lobster, and it doubles as a verjuice when you need to acidify a jus. If you have easy access to great apples (that is, you live somewhat close to an “apple belt,” as we do), this dressing will become a staple. Just mix it up and pour it into a plastic squirt bottle.
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.
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.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.