Adapted from a recipe from chef Gary Danko, who participated in the 1994 Workshop, this gratin relies on bread crumbs sprinkled between the vegetable layers to absorb the savory juices. After the gratin cools and settles, you can slice it like a cake and the layers will hold together. All the flavors that suggest a Provençal summer are gathered here—garlic and basil, tomato, fennel, and thyme. Serve the gratin with roast or grilled lamb or a store-bought spit-roasted chicken. Because it tastes best warm or at room temperature, you can bake it before dinner guests arrive.
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.