Potatoes cut thinly are not only good deep-fried but can be blissful when cooked with stock or butter until they are sodden and meltingly soft. I wanted a sliced potato dish that had the simplicity of pommes à la boulangère but something of the richness of its creamier cousin, pommes à la dauphinoise. This is what I have come up with: thinly sliced potatoes layered with garlic, butter, and grated Parmesan. Savory, melting, and, yes, rich, they are a near-perfect accompaniment for cold roast lamb or beef.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.