It’s a misconception that the French don’t like American food. Step into any bakery in Paris and you’re likely to see one of two things: le gâteau au fromage or les brownies. Usually the cheesecake is pretty good, but the brownies are too often pale facsimiles. For some reason that I don’t understand, the French never put enough chocolate in their brownies. In my efforts to promote international understanding, I hand out brownies freely to my Parisian friends in hopes that pretty soon, someone will get the message and ramp up the fudginess of French brownies. (Perhaps it’s because the word “fud-gee” isn’t part of the French vocabulary?) And because I sometimes can’t help showing off my American audaciousness, I’ll whip up this recipe that combines the best of both the cheesecake and brownie worlds and pass the squares around. They tend to take people by surprise—I think the French need a little more time to get used to such a cra-zee combination.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.