The wealthy and powerful Dukes of Burgundy controlled the spice trade in the Middle Ages. The windows of the shops and bakeries of Dijon are filed with tightly wrapped loaves of pain d’épice, the traditional honey spice bread of the region. It’s similar to American-style gingerbread only in that they both contain a variety of spices. The texture of the French bread, however, is denser, as it is traditionally baked at a low temperature for several hours, and the spice combination is slightly different. I’ve adapted this version to cook in less time at a higher temperature. The texture is not as traditional, but the flavor is still incredible. Ground fennel seed is not widely available; to order it, see Sources (page 301), or simply grind your own in a spice grinder. While at La Varenne, we served this bread for breakfast for special guests. It’s also wonderful with a hot cup of tea on a chilly fall afternoon.
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.