It doesn't get any more classic French than this. The restaurant uses France's iconic (and expensive) Bresse chicken, but any flavorful, free-range bird will do. If fresh morels are not available, put 1 1/2 ounces dried morels into a bowl, cover with boiling water, and let soak for 30 minutes. Set a sieve over a small bowl and strain mushrooms, reserving liquid. Cook according to recipe instructions, pouring in mushroom liquid with wine, leaving any sediment behind. You can also swap out the morels for crimini (baby bella) mushrooms. What you'll lose in taste you'll gain in savings. Use it to buy a decent bottle of Burgundy—white or red—to drink with the dish.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.