This is the kind of dish that used to be prepared tableside in Montreal chophouses. A few restaurants still do tableside crêpes Suzette, steak tartare, and specialty coffees. We get excited like kids on Halloween when we see that cart rolling toward us. It’s tough to do ourselves because of the size of Joe Beef, but we hope it comes back in a big way (and not in the “lavender and tomato essential oils being pumped over my table from a Provençal print balloon as we eat lamb and the waiter tickles our nose and ears with said lamb’s tail” way).
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.