Figs and almonds—a classic pairing. For this tart, I cut the figs into quarters and sauté them with sugar, butter, and vanilla for a jammy texture. Then I pour the super-easy custard base into a baked pâte sucrée crust with the caramelized figs, and bake until the top is slightly browned. Be sure to bake the crust completely before filling it, to ensure it stays crisp. Although this tart is so very French, it reminds me just a little bit of all-American Fig Newtons.
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.