If you’re lucky enough to snag a reservation at Le Grand Véfour, the restaurant that presides over the splendid Palais Royal in Paris, you’ll be treated to a culinary tour de force. In this jewel box of a restaurant, my advice is to sit back and let chef Guy Martin and his staff pamper you like royalty, which they have elevated to an art. When it comes time for dessert, you scan the menu, but… “Can that be right?” you think to yourself, trying to recall snippets of your high school French. Indeed, chef Martin is fond of using vegetables in unexpected ways, often in desserts. But if you’ve ever enjoyed a wedge of carrot cake, you’ll know that it’s not so strange. This ice cream is inspired by a dessert I had at his restaurant: a small, crispy cone filled with bright green ice cream that had the dewy taste of tiny spring peas. At home, in addition to serving it for dessert, I’ve found that it makes a lovely garnish to a bowl of chilled summer soup.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.