The French love their bread, but they usually buy it in boulangeries. In many homes I visited, though, people would make a quick bread like the goat-cheese-and-apricot bread on page 145. When they had a bit more time, on a weekend morning perhaps, they would make a heartier bread and eat it throughout the week. This recipe, which I tasted at a friend’s house in Paris, is very forgiving and can withstand additions and variations. I often add bits of leftover nuts and dried fruit. Great for breakfast with goat cheese or preserves, it is also a wonderful sandwich bread.
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.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.