This, to me, is the essence of French home cooking: a simple sauté and flavorful pan sauce made with vinegar, mustard, and tarragon (the quintessential French herb). If you can’t find fresh tarragon, you can use tarragon vinegar instead and finish the dish with chives, but it’s just better with fresh tarragon. For the best results be sure to use a flavorful Chicken Stock (p. 206). If yours tastes a little weak, start with two cups instead of one (as called for below) and let it reduce longer to concentrate the flavor.
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.