One of my goals with the cuisine at Bar Americain is to re-create the classics of French brasserie cuisine with the best of America’s ingredients. The other is to put my spin on those dishes that make up this country’s culinary heritage. This dish is a perfect example of the latter. Chicken pot pie . . . could it get any more authentically American than that? It’s warm, comforting, and, in this case, super flavorful and beautiful to boot. I opt for a flaky, golden-orange sweet potato biscuit crust that opens up to reveal a garlic- and onion-scented cream sauce studded with juicy chicken, tender vegetables, and flecks of parsley. We make this dish with smoked and roasted chicken at the restaurant, and I love the extra layer of flavor that cold-smoking adds. If you are up to it, follow the directions on page 249 and skip the chipotle in adobo puree or smoked paprika, which approximate that smokiness in the recipe.
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.