My French friend Christèle was kind enough to share her recipe for gâteau au yaourt. I have adapted it here to be allergen-free, but it doesn’t suffer one bit. The beauty of this recipe is in its simplicity. It is easy, fast, and clean. You use the yogurt container (called “measure” in the recipe) as a measuring tool. Feel free to experiment with adding additional flavors to this cake, such as lemon or orange zest, or more rum, brandy, or cardamom. It’s a great basic template to play with.
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.