As with all braised vegetable dishes, the results here depend largely on the quality of two ingredients: the vegetable itself and the braising liquid. Since it’s easy enough to find good leeks, you have to be certain that the red wine is, if not great, then at least drinkable; and if you have good homemade stock, this is the place to use it. Other vegetables you can prepare this way: Belgian endive, split in half the long way; onions, halved or quartered (or spring onions, left whole).
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.