When I interviewed Gilles Choukroun, one of the darlings of a new generation of French chefs who are injecting playfulness into French food, he had just opened the Mini Palais, a beautiful restaurant in Paris’s newly renovated Grand Palais exhibition hall, across from Les Invalides. In addition to his nascent restaurant empire, Gilles is also the father of Generation C, which stands for “Cuisines et Culture,” a group of chefs who teach cooking to the disadvantaged in Paris. Gilles, whose father is a Jew from Algeria, experiments with the spices and flavors of North Africa to accent his French food. One of his signature desserts is this refreshing citrus-fruit soup. It makes the perfect ending to a North African meal, especially with cookies on the side.
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.