Several years ago, my girlfriend Becky and I were traveling in the Alps and went through the Saint Bernard Pass from France to Italy, stopping in Valle d’Aosta. We laughed the whole time we were there, as we called it Valdosta, a South Georgia town near the Florida border better known more for pine, pulpwood, and turpentine than Roman ruins and fine cheeses. The first evening, Becky and I went out for dinner, wandering the ancient, winding cobblestone streets looking for a restaurant that seemed inviting. We found one. Thinking of the wooded forests nearby, I ordered rabbit. I should have been thinking of the crystal clear streams of melted snow. Becky ordered trout. They brought it to the table whole, on the bone. The waiter then proceeded to fillet it at the table. When done, he asked if she would like it drizzled with olive oil. It was a revelation. Trout is a very user-friendly fish to grill. Not only does its tough, leathery skin help keep the fish from falling apart, but it also insulates the flesh from the direct heat of the grill. This is the time to break out your best extra-virgin olive oil. The smoky, herb-infused fish just needs a little kiss of liquid gold.
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.