The basic European bread, which requires more patience than work. It’s eminently flexible, because at any time you can refrigerate the dough and retard the process for hours, even overnight. Many people, in fact, believe that the slower you go with bread, the better. So it’s not only acceptable but preferable to make the dough at night, leave it in a cool place to rise for 8 or 10 hours, then proceed with the recipe, taking all day—if you like—to finish it. So, this recipe is written as if you will proceed from start to finish, but you don’t have to do so.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.