When I ate lunch at the elaborate Hôtel Daniel, located between the Champs-Élysées and the Faubourg Saint-Honoré, I felt as though I were transported to a salon in Proust’s Paris. I met the young chef, Denis Fetisson, who brought out an array of dishes. Among them was this wonderful Roquefort soufflé, which Denis serves to vegetarians and to his kosher clientele. It is easy and elegant and makes a wonderful meal when served with a large salad.
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.