This is the kind of dish that used to be prepared tableside in Montreal chophouses. A few restaurants still do tableside crêpes Suzette, steak tartare, and specialty coffees. We get excited like kids on Halloween when we see that cart rolling toward us. It’s tough to do ourselves because of the size of Joe Beef, but we hope it comes back in a big way (and not in the “lavender and tomato essential oils being pumped over my table from a Provençal print balloon as we eat lamb and the waiter tickles our nose and ears with said lamb’s tail” way).
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.