One of the first things I learned to make at Restaurant Daniel was a madeleine, and I fell for the buttery, citrusy flavor. I wanted to find a way to use the little cake as part of a plated dessert, without making the classic seashell form. So I worked on the recipe, adapting it until I captured the texture and flavor of a fresh-baked madeleine in a sponge cake baked in a sheet pan.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.