This delicious cauliflower dish comes from Michelle Cahen Bamberger, whose family had lived in Lorraine since “forever,” as she told me, until World War II brought her to the south of France, where she was forced into hiding. Madame Bamberger says that she feels and cooks French. And she feels French first and Jewish second, despite all that she went through during the war. “One day, I was going home with a bottle of wine under my arm to the place we were hiding in Lyon during the war,” she told me in the parlor of the apartment in Toulon where she and her husband now live. “I saw the Gestapo coming, so, instead of going into the house, I kept walking and saved myself. When we were in hiding, our life wasn’t bad compared with others. Because my parents were in the clothing industry, we traded fabric for butter and rabbits. I remember one day we received a lamb roast. That was really something.” Her cauliflower dish, with its crunchy golden exterior, is similar to ones I have tasted in Israel and elsewhere.
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.