Well made stocks are one of the foundations of classic French cuisine. A good stock is redolent with flavor, clear, not cloudy, and rich with the naturally occurring gelatin in the bones. Have you made roast chicken and refrigerated the leftovers? Then, the next day you look at the chicken and the juices have congealed into a kind of meat Jell-O? That’s the gelatin that gives stocks—and the soups and sauces made from them—their wonderful flavor.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.