Our regulars love this bright and flavorful vegan sandwich, especially in summer. It’s light yet absolutely satisfying. We like to cook our own chickpeas, but you can use canned—the chickpeas are a great vehicle for all of the vibrant flavors of the marinade. The red peppers provide a sweet counterpoint to the chickpeas; if you have the time, forgo the ones in the jar and roast your own (page 184). Then we add a low note (the Niçoise olives), and a high one (the confit), and finally the parsley (using whole leaves, not just a sprinkle). A final hint: toast the bread (just on the insides of the sandwich) for the perfect texture inside and out.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.