Here you’ll find instructions for two versions of chocolate decorations for your dessert plate. In the restaurant, we call the swirls “Scooby-doos.” The name dates back to when I first worked with François Payard. He could never remember the word swirl, and so would make a swirling gesture with his index finger and say, “You know, like Scooby-doo.” I use the squares as the top layer for the Strawberry Gelée dessert on page 49. I always use tempered chocolate for décor. You can certainly use plain melted chocolate, but you will need to refrigerate it for the chocolate to set. And it just won’t shine.
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.