After dinner at the marvelous L’Os à Moelle in Paris, I finished up with a dessert of housemade ice cream topped with the most perfect, crispy caramelized almonds I’d ever imagined. After leaving, I passed the kitchen window, where chef Thierry Faucher was leaning outside taking a break. I waved, and he waved back. So I got up the nerve to ask him how he made those fabulous almonds. He hefted a pitcher of liquid, and told me they were simply coated with equal parts water and sugar. The next morning, I immediately started tinkering around and came up with just the right proportions for making these incredibly addictive crispy flakes of almonds.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.