Adapted from a recipe from chef Gary Danko, who participated in the 1994 Workshop, this gratin relies on bread crumbs sprinkled between the vegetable layers to absorb the savory juices. After the gratin cools and settles, you can slice it like a cake and the layers will hold together. All the flavors that suggest a Provençal summer are gathered here—garlic and basil, tomato, fennel, and thyme. Serve the gratin with roast or grilled lamb or a store-bought spit-roasted chicken. Because it tastes best warm or at room temperature, you can bake it before dinner guests arrive.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.