Those of you who love steak tartare—and there seems to be very little middle ground between those who do and those who don’t—will be positively enamored of this dish. This is a time when the quality of your ingredients is paramount—purchase the filet from a butcher whom you trust to give you the best selection as opposed to something prewrapped in the market. The egg for the mustard sauce must also be as fresh as possible as it is used raw. Savory anchovies add an extra layer of flavor to the creamy sauce, which pops with whole grain mustard. Crunchy, acidic cornichons, fresh jalapeño—an American touch—and shallots inject the lush tartare with flavor and texture.
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.