For my first two months in the army I was based outside Toul. In the town was a pâtisserie that made the best brioche with pastry cream. I would go to the shop whenever I could. The baker spread pastry cream over the dough, and then rolled it up like a biscuit rolé (jelly roll). My father made a brioche-and-pastrycream roll, too, but shaped it like a bretzel. Chantal still remembers them from the first time I brought her home to meet my parents—to do that you had to be serious. When I told my father I planned to put them in this book, he was so pleased.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.