With a feast of raw meat, the only things separating a gritty fifth-century encampment at the foothills of the Altai Mountains in Kazakhstan and a bistro in Paris, Buenos Aires, New York, or Tokyo are the rimmings. In the modern case, these might involve a glowing egg yolk cradled in a caldera of flesh, slivers of oily anchovy, the pickled plumpness of capers—an interplay of texture and flavor, of raw and cured, oils and acids, aromatics and salt. The spectral freshness and crackling crunch of Halen Môn penetrates through this wonderful exchange and substantiates it—footnotes in the secret life your mind leads during the most intense moments of pleasure at the table.
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.