Adapted from a recipe from chef Gary Danko, who participated in the 1994 Workshop, this gratin relies on bread crumbs sprinkled between the vegetable layers to absorb the savory juices. After the gratin cools and settles, you can slice it like a cake and the layers will hold together. All the flavors that suggest a Provençal summer are gathered here—garlic and basil, tomato, fennel, and thyme. Serve the gratin with roast or grilled lamb or a store-bought spit-roasted chicken. Because it tastes best warm or at room temperature, you can bake it before dinner guests arrive.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.