What I love about this recipe is its simplicity. With a chunk of fontina or other fine cheese and some tasty vegetables—here I use slices of roasted peppers and green olives—you have the basis for a zesty Alpine salad any time of the year. Freshly roasted peppers are best, but you can use jarred peppers if you like. The creamy mustard dressing can be whipped up in seconds, but leave some time for the dressed salad to sit and the flavors to blend. (The cream gives the dressing a velvety texture, but you can replace it with a tablespoon of olive oil and a tablespoon or two of skimmed milk.)
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.