This is the kind of dish that used to be prepared tableside in Montreal chophouses. A few restaurants still do tableside crêpes Suzette, steak tartare, and specialty coffees. We get excited like kids on Halloween when we see that cart rolling toward us. It’s tough to do ourselves because of the size of Joe Beef, but we hope it comes back in a big way (and not in the “lavender and tomato essential oils being pumped over my table from a Provençal print balloon as we eat lamb and the waiter tickles our nose and ears with said lamb’s tail” way).
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.