One of my favorite bistro meals consists of a thick and juicy steak crusted with coarsely ground black pepper–steak au poivre–served with a simple green salad tossed with a mustardy vinaigrette. The bistro burger takes the flavor highlights of that meal and packages them in burger form. The coarse black pepper makes a great crust for the burger –just as it does on steak au poivre!—and adds a nice touch of heat. Shredded endive in a mustard vinaigrette (of course) and nutty Gruyère cheese are natural accompaniments.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.