Years ago in France, many homes did not have an oven, so if anything was to be baked, it was taken to the local baker (boulanger) to cook in his oven. This recipe, known in France as pommes boulangère, is a healthy departure from classic potato recipes that use lots of butter and cream. It really shines with freshly harvested potatoes, when they are at their finest. Serve it with Herb Roast Chicken (page 110) for a warming winter meal.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.