Little more than chicken braised with onions but with a couple of “secret” ingredients. The first is a lot of saffron. Saffron takes a bit of an initial investment (it’s $30 or more an ounce), but it lasts a very long time; I use it regularly, and an ounce lasts me years. (Of course, I usually add it in pinches; this is a more extravagant dish.) The second is preserved lemon. If you can buy this at a Middle Eastern store, you’re in luck. If you can’t, you’ll have to make your own, but it takes weeks, so this recipe requires what you might call advance planning. However, the results are great even without the lemon. Couscous (page 526) is a natural here, as is the Spicy Carrot Salad on page 191.
Turn humble onions into this thrifty yet luxe pasta dinner.
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Yes, brownies can—and should—be made with white chocolate.
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The silky French vanilla sauce that goes with everything.
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Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.