I have always felt that cooking is the time to tell stories. In the sixties, when I learned to make this Passover carrot torte from Ruth Moos in Annecy, we talked about lots of things, but never about World War II. When I cook this torte now, after her death, I tell the story of how brave she was during the occupation. Not only did she help so many Jews trying to flee, but she had a narrow escape herself once. When the Annecy police warned the Mooses that the Gestapo was looking for her husband, Rudi, he went underground, hiding between the pork sausages and hams in a butcher’s smokehouse. Looking for him, the Gestapo went to the hotel where the Mooses had been hiding in nearby Talloires. Ruth, walking outside for a quick breath of fresh air while her tiny daughter was sleeping upstairs, turned around to see the Gestapo agents entering the lobby. In order to sneak past the guards, she grabbed some sheets from a chambermaid and, posing as a maid herself, climbed the stairs, passing the Gestapo. Terrified, she snatched her baby and fled to safety.
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.
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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.