These beets are roasted, and very delicious! But if you have a mandoline, a professional tool that will slice vegetables evenly and very thinly, skip the roasting process and slice the beets raw (this works only with beets at the peak of seasonal freshness—sweet, dry, and tender). When really fresh beets are sliced so thin as to be almost shaved, there is no need to cook them. Toasted walnut oil adds a classic French flavor to the salad, but you could also use almond or pecan oil, available online and at gourmet or specialty markets. Store nut oils in the refrigerator; they turn rancid fairly quickly.
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.