Every time I make this flageolet gratin, I think about my first days at Chez Panisse. Everything went smoothly the first week. It seemed my studying—I had read La Varenne Pratique cover to cover and was working my way through Larousse Gastronomique—had paid off, until one of the cooks asked me to go and get a bag of “flageolets” from the storeroom. All of the blood rushed to my face. Too embarrassed to admit I didn’t know what he was talking about, I scurried away, hoping for divine intervention. In my panic, I spotted a French cookbook and quickly read that flageolets were dried kidney-shaped French beans. I found the beans in the pantry, wiped the sweat from my brow, and rushed back to my station. Saved— until the next time!
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.