Once, for a special occasion, I produced potatoes Anna—a dish in which potatoes are thinly sliced, drenched in butter, and roasted until golden, the ultimate in crisp potato dishes—for my daughter Emma. This was a fatal error, because potatoes Anna are a pain to make, contain about a week’s allotment of butter, and were forever in demand thereafter. So I set about shortcutting the process, creating something approaching an entire meal. I cut back on the butter (when attacks of conscience strike, I substitute olive oil) and enlisted the broiler to speed the browning process. I figured that it would be just as easy to broil something on top of the potatoes during the last few minutes of cooking and, after a few tries, I found a thick fillet of fish to be ideal. The result is this simple weeknight dish that I now make routinely and one that even impresses guests.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.