Jerusalem artichokes share with the potato an ability to drink up both dressings and the fat in which they cook. Roll a still-warm steamed artichoke or potato in a sharp oil and vinegar dressing and it will soak up the liquid like a sponge. It is this quality that makes them a candidate for cooking in luxurious mediums such as bacon fat or, better still, duck fat. This contemporary twist on the sautéed potato is, as you might expect, something with which to garnish a steak. An ice-crisp salad of winter leaves (Belgian endive, radicchio, frisée, maybe) would slice the edge off its richness.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
This piquant French sauce comes together in the blender in just five minutes.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
An oven-baked take on the Atlanta classic.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.